What a find! In 1999, Julia Child and Jacques Pépin made Bérnaise Sauce on Martha Stewart’s Living. And today, I stumbled onto it! Stumbled is a lie. I was watching Snoop Dogg bake brownies with Martha and saw this video on the side. Snoop and Martha together by the way are so. funny.
Bérnaise, is like Hollandaise but uses herbs instead of lemon juice. Bérnaise is most commonly served with steak, fish, even chicken. I prefer it with vegetables. (Serving suggestions on the bottom.)
Julia Child’s Béarnaise
1/4 cup wine vinegar
1/4 cup dry white wine
1 tbsp minced shallots
1 tbsp dried tarragon
fresh ground pepper
3 egg yolks
2 sticks unsalted or clarified butter at room temperature
2 tbsp fresh minced tarragon
1 bowl of water and ice.
- In a small saucepan combine vinegar, wine, shallots, dried tarragon, some butter and simmer over medium heat. Reduce to about 1 tbsp and cool off by putting the saucepan into the bowl of ice water.
- In another saucepan, whisk 3 egg yolks with 2 tbsp of water over high to medium heat. Keep whisking until the yolk becomes thick and sticks to the whisk, gradually adding the vinegar mixture. Then add butter 1 tbsp at a time.
- Season sauce with tarragon, salt and pepper to taste. Keep warm by setting the saucepan into a bowl of lukewarm water.
— butter can be melted in another saucepan beforehand. Make sure the melted butter is at room temperature or below to prevent from cooking the egg yolk mixture into scrambled eggs
— around 1:55 in the video, Jacques Pépin shares his technique of whisking the egg yolk. He whisks over a fire that is relatively hot, whisk, move saucepan away from heat, whisk, move saucepan away from heat, etc.
— at 2:22 of the video, Jacques shows his whisking technique of using his palm to navigate the whisk to evenly mix the yolk
— steamed artichoke, pulling leaves off, dipping into the sauce and eating the meat; great appetizer
— roasted artichoke. Fantastic recipe here.
— pancetta, asparagus with poached egg
— french fries (frites)
— fried green tomatoes
…I’ve even used it with a lightly steamed broccoli, cauliflower and dare I admit, store bought salmon / crab cakes. The uses are pretty endless.