Imen Dridi Julia Child Bearnaise Sauce, crafted with simple ingredients like dry white wine, vinegar, and fresh tarragon leaves. In just 15 minutes, savor a warm, buttery sauce that elevates any dish.
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🤍 Why You’ll Love This Bearnaise Sauce Recipe:
- Rich Flavor: Experience the luxurious taste of buttery goodness infused with the subtle tang of vinegar and the aromatic essence of tarragon.
- Versatile Pairing: Elevate your favorite grilled meats and seafood dishes with a sauce that enhances their natural flavors.
- Simple Preparation: With just a handful of ingredients and straightforward instructions, crafting this sauce is both effortless and rewarding.
❓ What Is Julia Child Bearnaise Sauce Recipe?
Bearnaise Sauce is a creamy sauce made with egg yolks, lemon juice, and infused vinegar, thickened with melted butter and flavored with chopped tarragon leaves.
🥚 Julia Child Bearnaise Sauce Ingredients
Infused Vinegar
- ¼ cup dry white wine
- ¼ cup white wine vinegar
- 1 small shallot, peeled and thinly sliced
- 1 tablespoon tarragon leaves
Bearnaise Sauce
- 3 egg yolks
- 1 teaspoon lemon juice
- ¼ teaspoon kosher salt
- ½ cup unsalted butter or ghee, melted and hot (add more for a thinner consistency)
- 2 teaspoons finely chopped tarragon leaves
🥣 How To Make Julia Child Bearnaise Sauce
- Put wine, vinegar, shallot, and tarragon in a small pot over medium-high heat.
- Boil, then simmer until it reduces to about 1½ tablespoons (5 to 7 minutes).
- Strain through a fine sieve, pressing with a spoon to get all the flavor out. Let it cool for 5 minutes.
- Melt butter in the microwave for about 1 minute or on the stove.
- In a blender, mix egg yolks, infused vinegar, lemon juice, and salt for 5 seconds.
- Slowly add the hot butter while blending until it’s thick.
- Stir in finely chopped tarragon. Serve warm.
💭 Recipe Tips:
- Ensure the butter is hot when adding to the blender for proper emulsification.
- Strain the infused vinegar mixture thoroughly to remove any solids.
- Gradually add the hot butter while blending to prevent the sauce from breaking.
- Adjust the consistency by adding more melted butter for a thinner sauce.
🍟 What To Serve With Bearnaise Sauce?:
You can serve Bearnaise Sauce with grilled steak, roasted vegetables, poached eggs, grilled chicken, baked potatoes.
🎚 How To Store Leftovers Bearnaise Sauce?
- In the fridge: Store leftovers bearnaise sauce in an airtight container for 3 days.
- In the freezer: Store leftovers bearnaise sauce for 3 months in the freezer continair.
🥵 How To Reheat Leftovers Bearnaise Sauce?
- In the oven: Warm leftovers bearnaise sauce in a heatproof dish at 250°F for 1 minutes.
- In the microwave: Heat leftovers bearnaise sauce on low power for 15-second in the microwave dish.
- On the stove: Reheat leftovers bearnaise sauce gently in a saucepan for 2 minutes.
- In the air-fryer: Warm leftovers bearnaise sauce in a heatproof dish for 3 minutes at 300°F.
FAQ’S:
Can I Use Dried Tarragon Instead Of Fresh?
Yes, you can use dried tarragon as a substitute for fresh tarragon in Bearnaise sauce, since dried herbs are more concentrated in flavor, you should use only half the amount of dried tarragon as called for in the recipe.
How Can I Prevent Bearnaise Sauce From Curdling?
To prevent Bearnaise sauce from curdling, ensure that the butter is hot when you add it to the egg yolk mixture. Gradually stream in the hot butter while blending continuously, and do not stop blending until the sauce is thick and emulsified.
How Can I Tell if Bearnaise Sauce Has Gone Bad?
You can tell if Bearnaise sauce has gone bad if it develops an off smell or appearance. If the sauce smells sour, rancid, or has mold growth, it should be discarded.
Can I Use Salted Butter Instead Of Unsalted Butter?
Yes, you can use salted butter instead of unsalted butter in Bearnaise sauce. However, you should adjust the amount of added salt accordingly to avoid making the sauce too salty.
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Julia Child Bearnaise Sauce Nutrition Fact:
- Calories: 210
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 150mg
- Sodium: 115mg
- Total Carbohydrates: 1g
- Protein: 1g
Julia Child Bearnaise Sauce
Description
Julia Child Bearnaise Sauce, crafted with simple ingredients like dry white wine, vinegar, and fresh tarragon leaves. In just 15 minutes, savor a warm, buttery sauce that elevates any dish.
Ingredients
Infused Vinegar
Bearnaise Sauce
Instructions
- Put wine, vinegar, shallot, and tarragon in a small pot over medium-high heat.
- Boil, then simmer until it reduces to about 1½ tablespoons (5 to 7 minutes).
- Strain through a fine sieve, pressing with a spoon to get all the flavor out. Let it cool for 5 minutes.
- Melt butter in the microwave for about 1 minute or on the stove.
- In a blender, mix egg yolks, infused vinegar, lemon juice, and salt for 5 seconds.
- Slowly add the hot butter while blending until it’s thick.
- Stir in finely chopped tarragon. Serve warm.
Notes
- Ensure the butter is hot when adding to the blender for proper emulsification.
Strain the infused vinegar mixture thoroughly to remove any solids.
Gradually add the hot butter while blending to prevent the sauce from breaking.
Adjust the consistency by adding more melted butter for a thinner sauce.
