That smooth, creamy light yellow sauce that covers steaks, poultry, and veggies, Béarnaise sauce is a popular but complicated sauce to make. Culinary experts say perfecting this sauce is hard work. But given the right steps, guidance, and practice, cooking the perfect Bernaise sauce isn’t impossible.

Bearnaise sauce is a ‘son’ of one of the five French mother sauces, the Dutch one. It is an emulsion of egg yolk and clarified butter flavored with herbs. While the hollandaise uses lemon juice or vinegar, Bernaise uses fresh chervil, fresh tarragon, shallot, and crushed peppercorns as a replacement or addition to lemon juice or vinegar.

The preparation of the Béarnaise sauce consists of three main components: the vinegar or acidifying mixture, the clarified butter and the egg yolks. To make the vinegar mixture, combine the tarragon stalks, peppercorns, red pepper flakes, shallots, parsley, white wine, and white wine vinegar in a saucepan, simmer until liquid has been reduced to about a quarter of its original amount. and then strain it into another container.

Clarified butter is prepared in a different saucepan by melting the unsalted butter over low heat to form three layers: the white foam on top, the golden yellow liquid in the middle, and the milky liquid on the bottom. Clarified butter is the middle layer, so remove the white foam on top and discard the milky sediment on the bottom by straining the mixture through a gauze-lined strainer.

As for the yolks, put them in a bowl and beat continuously. Simmer water in a double boiler beforehand and heat the yolks slowly by placing the container over the boiling water. After 20-30 seconds, remove the yolks from the heat, beat a few more seconds, and then repeat. It is important that the yolks do not stir; if they do, you will have to start over.

Beat the yolks until they are firm enough. How firm is firm enough? Pick up mixer and spray onto surface. If a ribbon-like pattern forms briefly before sinking in, you’re ready for the next step – drizzle in the clarified butter while continuing to beat continuously. Don’t add the butter too quickly as it can ruin the sauce by causing the emulsion to separate. After adding about a ladle of butter, add the vinegar mixture alternately with the butter.

Once thickened, season with salt to taste. This sauce is perfect for enhancing the flavor of meats such as filet mignon and London grill, as well as potatoes and other vegetables. Once you’ve mastered this delicious dressing, you can surprise your friends and family with a gourmet meal prepared in your own kitchen. Consider drizzling it over a plate of grilled or simmered fish. Be careful adding this to turkey or pork as the flavors will not mix well.