Béarnaise Sauce (Easy & No-Fail) - Downshiftology (2024)

FAQs

Béarnaise Sauce (Easy & No-Fail) - Downshiftology? ›

In a high-powered blender, blend the egg yolks, infused vinegar, lemon juice, and salt for about 5 seconds until it's well combined. Stream in the butter. With the blender running on medium-high, slowly stream the hot butter through the top opening until it's emulsified. Add fresh herbs.

Work over consistent heat––sometimes a big jump in temperature can cause the emulsion to break and separate. While cooking, keeping the heat low and slow can keep your sauce happy and together! Add a little fat back––a classic emulsified sauce is typically a 1:1 ratio of fat to liquid!

It is regarded as a "child" of hollandaise sauce. The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne. The sauce's name derives from the province of Béarn, France.

If your béarnaise is thin and runny, transfer to a large bowl set over a pot of barely simmering water. Whisk constantly and vigorously until sauce is thickened.

The Maille bearnaise sauce has been discontinued and this is a brilliant substitute.

The Fix Is Simple—Add Water Back.

Here's how fix a broken sauce: Add about ¼ cup of water to the pan and reheat the sauce to a vigorous simmer, whisking constantly. The bubbling action will help re-emulsify the butter and bring back that thick, glossy sauce.

Egg yolks are often used as a thickening agent in sauces, but if you cook them for too long at too high a temperature, the proteins will start to denature and form curds.

If the sauce won't thicken and is too thin. Either you have added too much reduction to your eggs or you have added the melted butter too fast. Remove all but 1 tbsp of the sauce from the bowl. Add tsp of the lemon juice or vinegar reduction and whisk in over heat.

Egg yolks and butter. This is what 'thickens' a hollandaise sauce. It's an emulsion sauce. Using anything else will alter the flavour and texture, and not be a true hollandaise.

The golden clarified butter should all be incorporated first and then a little of the milk solids which will have sunk to the bottom of the pan go in at the end. These will loosen the bearnaise a little so only add as much as you need for the desired consistency.

Why did they stop making easy sauce? ›

"Due to operational challenges, we were no longer able to produce this product to the required quality standards with our supply partners," a spokesperson said in a statement provided to the ABC. "With that in mind, we had to make the sad decision to discontinue it."

Because sauces made from egg yolk and melted butter do not keep long enough to be stocked in a supermarket. You can, I believe, get ersatz, that is fake, false, not real, “hollandaise” in supermarkets. It is not hollandaise. Hollandaise is made by whipping soft butter into egg yolks over a low heat, and then served.

Béarnaise sauce is best used immediately. If you must, you can refrigerate it for up to 2 days and reconstitute it. It will become solid in the fridge. Break it up into pieces and reheat it, whisking constantly and vigorously over low heat and sliding the saucepan off the burner if it seems to be melting too quickly.

Gradually whisk in 1/4 part hot water to your broken hollandaise. Add 1 tbsp hot water at a time until your hollandaise begins to come together. Continue to add the water gradually until your sauce is the right consistency. Note: You can use scalded cream instead of hot water.

Hollandaise can be very finicky and there are several reasons why this particular sauce can curdle or split. If the heat is too high, the egg yolks will curdle and the sauce will become grainy. When a sauce splits, this means that the fat has separated from the egg foam (the sauce has lost its emulsion).

You could try using lecithin to emulsify and stabilize your sauce. It's sold in liquid and powder form. You'll probably have an easier time ordering it online than finding it in a store. Yep, definitely going to need to emulsify that mixture.

These sauces should be held at low temperatures, 120°F/50˚C. Because they contain egg yolks and must be held in the food temperature danger zone, prepare as close to service as possible and never hold for longer than 4 hours before discarding.