French sauce with white wine and herbs. This fragrant butter sauce is to serve warm to steak or any baked meat, this sauce is particularly suitable for beef or veal.
The story of the creation of this sauce is very curious. Contrary to the name, this sauce is not from Béarn, but from Paris. It was created by chance by Jean-Louis-Francois Colline, head chef of the “Pavilion Henry IV” - a hotel in Saint-Germain-en-Laye, which was previously a royal palace.
The chef boiled down shallot sauce and corrected it by emulsifying with egg yolks. Answering the clients' question about the name of this new sauce, he replied: - “This is the famous Béarnaise Sauce!”, and looked meaningfully at the bust of Henry IV.
Melt the butter on low heat, cook for 5-7 minutes.
Finely chop parsley and tarragon leaves.
Cut the Shallot onion into half rings.
Put chopped onions in a small saucepan, add sprigs of parsley and tarragon. Pour white wine; add vinegar and black pepper grains. Simmer for ~ 10 minutes, until the liquid is reduced in volume by half. Drain the sauce.
Heat the pan on low heat, put the yolks and immediately start stirring with a whisk. Add the sauce, continuing to stir. Remove from heat; add melted butter, continuing to beat. Important: the settled protein should remain in the saucepan. Add chopped parsley and tarragon leaves, salt. Serve warm.
