Sauce béarnaise is one of the great classics of French cuisine, and Chef Eric Frechon shows the technique behind making it properly. This sauce béarnaise starts with an shallot reduction before the egg yolks are whisked into a sabayon over a bain-marie.
Chef Frechon then incorporates clarified butter before finishing the sauce with fresh tarragon and chervil. The result is the classic rich, herbaceous béarnaise he especially recommends with grilled meats and beef.
Watch closely for the consistency of the sabayon before the clarified butter goes in. That’s the technique that makes this lesson worth studying.
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1 Comment
Béarnaise is one of those sauces that tells you a lot about a cook’s technique. What do you think is the hardest part to master, the sabayon or incorporating the clarified butter? 👨🍳