This week a client that I (Litsa) cook for asked me to make him bearnaise sauce. It was one of those specialty sauces that I had not heard of before. He noted that it came in a package by the sauce mixes at our local grocery store. I found it there. The only other two ingredients that I had to mix together to create this creamy sauce were butter and milk. The directions called to bring the sauce to a boil but stirring it consistently prior to allowing it to simmer. Other than standing over the sauce to make sure that it didn’t stick to the pot and/or boil over, the sauce mix made bearnaise sauce simple. The result was decadent, creaminess that I believe I would enjoy on my steak and/or fish dishes.
However, I was not sold on the mix’s added ingredients. I googled ‘bearnaise sauce’ and found that it could be made from scratch. Ina Garten’s Steak with Bernaise recipe had five star reviews. After reading a few of these, I would not hesitate to use the recipe to recreate this sauce.
Bearnaise Sauce is a rich sauce that is flavored with tarragon and thickened with egg yolks. This light yellow sauce is considered to be the child of the mother sauce, Hollandaise. It’s a classic accompaniment to French chef’s dishes—used to top grilled meat (think Fillet Minot) and/or fish (Grilled Halibut).
It’s a decadent concoction that I will enjoy again! Are you a fan of Bearnaise Sauce and/or will you try it?
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