Alright. Raise your hand if you love Béarnaise, but dread making it. Also, let’s forget for a few minutes that Béarnaise is nothing more than a velvetty concotion of egg yolks, butter and herbs… As a matter of fact, if you’re a health nut who frowns upon all fatty foods, you might as well stop reading here. This French classic is not for the weak for heart.
Béarnaise is actually the deliciously herbed cousin of Hollandaise. As such, with a bit of imagination, you can substitute this smooth operator any place Hollandaise would go, but keep in mind that its main ingredient, tarragon, is a pretty potent flavor.
A few Summers back, Mr. Farklepants introduced me to the ‘Béarnaise Burger’ at ‘Yard House’, a restaurant chain with several locations in our neck of the woods. It was a hot & balmy late afternoon, and having just finished an 18-hole round of disc golf at one of our nearby disc golf courses, we were both hungry with parched lips yearning for a cold beer. With over 100 beers on draft, the wooden patio at ‘Yard House’ overlooking the Long Beach marina was calling for us.
That Bearnaise hamburger was probably the best burger I’ve ever eaten, and I’m not big on hamburgers to begin with. My French lover consisted out of a griddled buttery brioche bun, topped with crispy fried shoestring onions, a perfectly seasoned grilled patty and… Béarnaise! Don’t be fooled by its simplicity, I tell you, this was to die for. Béarnaise makes everything better: grilled steak, eggs benedict, fish, vegetables… you name it.
Thanks to my gratuitous bottle of delicious Vilux tarragon vinegar, we all enjoyed an easy, no fuss Béarnaise! Thank you, Culinary District!
CLASSIC BEARNAISE… THE EASY WAY!
(in the manner of ‘The Hungry Belgian’)
– 5 farm fresh egg yolks at room temperature
– 6 Tbsp of tarragon vinegar (*)
– 6 oz of good quality clarified butter or ghee
– 1 bunch of fresh tarragon, chopped (approx. 1/2 cup chopped)
– salt & pepper, to taste
(*) You can easily order a fairly large $4.05 bottle taragon vinegar from Surfas, if you can’t find it in your local store. It’s also a delicious base for French-inspired salad dressings!
Clarifying butter is not all that hard. Simply melt the butter over very low heat, and scoop the white foam (protein flakes) off of the butter so all that is left is that liquid gold we’re looking for. If this seems too much of hassle, check if you store has ghee or order ghee from Surfas (see link above).
In a small sause pan, away from the heat, beat the eggs lightly with the taragon vinegar and season with salt & pepper.
Over low heat, heat the egg mixture whilst whisking constantly, until the eggs start to ‘bind’ or thicken slightly. At this point, in an ever so thin steady drizzle, gently incorporate all of your warm clarified butter. Whatever you do, do not stop whisking! If you stop stirring or whisking, your sauce will curdle.
When the sauce has achived your desired thickness, take it off of the heat and add the chopped fresh tarragon. Et voila.. mission accomplished!
PS: if you add a tablespoon of tomato paste, you end up what the French call ‘Choron Sauce’. You’re welcome!