Béarnaise sauce (French: Sauce béarnaise) is a sauce made of clarified butter emulsified in egg yolks and flavored with herbs. It is considered to be a 'child' of the mother Hollandaise sauce, one of the five sauces in the French haute cuisine mother sauce repertoire. The difference is only in their flavoring: Béarnaise typically uses shallot, chervil, peppercorn, and tarragon while Hollandaise uses lemon juice.
The sauce was likely first created by the chef Collinet, the inventor of puffed potatoes (pommes de terre soufflées), and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye, not far from Paris. Evidence for this is reinforced by the fact that the restaurant was named for Henry IV of France, a gourmet himself, who was born in the former province of Béarn. The sauce has appeared on US restaurant menus since at least 1882.
"A Béarnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect," wrote the restaurateur Fernand Point (1897-1955) in ''Ma Gastronomie.'' It is a traditional sauce for steak.Julia Child (1961), ''Mastering the Art of French Cooking''.
At Rosemary Bites Restaurant, we are happy to introduce our very own New York Strip Steak With Bearnaise Sauce during this labor day weekend. We will be making our own Bearnaise Sauce in house, surrounded by the tarragon, butter, egg yorks and shallots all day :)
[Yes, our passion is good food and cooking so surrounded by the ingredients for Bearnaise Sauce is definitely a good thing ! do u agree ? ]
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