Oops! It appears that you have disabled your Javascript. In order for you to see this page as it is meant to appear, we ask that you please re-enable your Javascript!

Authentic Bearnaise Sauce – Bearnaise tutorial – Step by Step French Recipe

Authentic Bearnaise Sauce – Bearnaise tutorial – Step by Step French Recipe

 Clear Time Media is an ADS-FREE platform. NO registration needed



Learn how to make an authentic French Bearnaise sauce with this step by step video recipe.

It is only by using the correct recipe and the right cooking techniques that you will be able to make this sauce at home. The Bearnaise sauce is an absolute classic in French cuisine and is usually served in French brasserie and restaurants when ordering grilled Meats or Fish.

as this being a very old video I did when I started and In the light of recent comments about the measurements conversion from metric to table spoons not being accurate I propose to add the measurement of the Bearnaise sauce as per Joel Robuchon ‘s main assistant (companion) Eric Bouchenoire just to show that Bearnaise is never the same in 2 recipes.

this will allow to make a Bearnaise sauce for 4 people. use the same technique as in the video. except that you do the reduction with the shallots and tarragon plus pepper first and only add the chervil at the end.( the stage at which I am adding the rest of the herbs)

– 250 g of unsalted butter ( for the clarified butter)
– 4 egg yolks mixed 1 table spoon of water.
– 3 shallots finely chopped
– 4 tablespoons of chopped tarragon
– 2 tablespoons of chopped chervil
– 200 ml of white wine
– 100 ml of tarragon vinegar
– 2 teaspoons of freshly cracked black
– Salt and pepper to season

******************************************

ingredients I use in the video:

2 table spoons of good quality dry white wine
3 table spoons of tarragon vinegar (or simple white vinegar if you do not have tarragon vinegar)
2 egg yolks
2 table spoons of cold water
100 grams of clarified butter
15 grams of finely chopped French shallot ( Aprox 1 small shallot)
2 tablespoon of freshly chopped tarragon (1 to start with then add the other one at the end)
1 table spoon of freshly chopped chervil (1 to start with then add the other 1 at the end)
1 teaspoon of black peppercorn (roughly crushed )
a pinch salt for the seasoning

Here is link for the clarified butter:

link for the explanation on how to keep track of the temperature of your sauce:

for food convertion:

source

49 Comments

  • Movie News on June 28, 2019

    great show, more on sauces

  • Alex Janca on June 28, 2019

    44 videos….5 books….3 magazines…. and 2 (American trained) "classic" Chefs, and I have never seen this final ingredient that ties it all together oh so beautifully. Merci…. ou etes vous!?? From SW Louisiana pour le langianpe! thank you, thank you for that little extra!

  • Haskell Morrison on June 28, 2019

    Thanks for this video. Its helpful to see the thickness of cooking the yolks prior to adding the butter.

  • afterthefox on June 28, 2019

    i'm so hungry…

  • Fjord Hellas on June 28, 2019

    I find it amusing and funny how people fall for this stuff! Do you see the amount of butter in that sauce? What’s new? It shows how poor and unimaginative is French cooking. Just look around and see if they can make anything without butter, egg, flour or cream.. it’s a killer to your heart arteries! French cooking is pure humbug. Go live in France for six years and then you’ll discover a thing or two about that country and what the French eat…. C’est vraiment du n’ importe quoi! ( pure nonsense)

  • bahroum69 on June 28, 2019

    Well, except you forgot the main ingredient which is shallots. You just taught 380.000 persons how to make something that is NOT a bearnaise 🙂 BTW the Bearnaise is a sauce that was accidentally invented by a chef who screwed up a shallots reduction.

  • michel Guevara on June 28, 2019

    souvent 'ir' se prononce 'eur' en anglais. steur, et c.

  • Stéphane P on June 28, 2019

    Bravo l’artiste pour ce sommet de l’art culinaire français mais suis surpris par l’emploi du cerfeuil que sauf erreur je n’ai jamais rencontré même sur les plus grandes tables

  • 001radek on June 28, 2019

    Egs,vineger and buter? So this is mayones with white wine and herbs?

  • JACOBO DIB on June 28, 2019

    I didn't get the second herb you use.

  • jason anglin on June 28, 2019

    Looks perfect. I just throw it all in a bag and Sous vide it. Then right in the blender. Done.

  • Brian Young on June 28, 2019

    Properly made Bearnaise or Hollandaise is a rarity imo. Well done, it is a joy. Usually it is warm mayonnaise over poached eggs. Holding for service is the challenge but cooks figure it out. It is much harder to make the 2nd time after it has split so cooks learn to be careful.

  • J P on June 28, 2019

    I bet this guy is a total fraud.

  • Interested Observer on June 28, 2019

    Can you reheat this sauce at a later time?

  • SnoopySmurf on June 28, 2019

    Great tutorial. And for the last minute, I kept trying to wipe off my monitor where your pan handle was. Turns out it was a drip on your stove top, not my monitor. HAHA!

  • Brad Moran on June 28, 2019

    i prefer the julia child method where cold butter is melted into the warm egg mixture. Getting the temp exactly right it comes together much more quickly, and always comes out perfectly.

  • Byzantium on June 28, 2019

    How does this compare to our quicker, more contemporary, version?

  • Markus kock on June 28, 2019

    My sauce didint taste great. My. Butter turned brown. My egg yolks vanished in the pan. And all i was left with was a lumb of disgusting onion and vineger. I dont understand.

  • Wait There on June 28, 2019

    It seems very hard to stir the egg…

  • Shayanne Smith on June 28, 2019

    French cuisine is THE BEST in whole while world. French ppl are extraordinary creative in the kitchen. They are able to create the most delicious food with very few ingredients.

  • Ratiu Ruxandra on June 28, 2019

    omg his accent is so sexy

  • Chhotu Chhotukashana on June 28, 2019

    Nice

  • Just A German on June 28, 2019

    Hi, can you make a video on the sauce verde?

  • mor FAR on June 28, 2019

    thank you for sharing, if this is the hardest sauce to make then I gonna have a easy and good time in the kitchen 🙂

  • JoJo Mama on June 28, 2019

    Very nice video/instruction,this is almost how I was shown but the person who taught me used shallot as well (at the beginning of the method)

  • elektro smog on June 28, 2019

    Should really start my french diet today!

  • hennayatsu6969 on June 28, 2019

    Yeah, quite good but I hate Cerfeuil,. I learned béarnaise years ago from a French Chef in a French restaurant I used to work at ( I'm French as well) and we used (optional) shallots and Tarragon vinegar. We also did the double boiler using the steam to cook the eggs.
    I believe that there are a few variations on how to make this.

  • Dionte Christmas on June 28, 2019

    Very good

  • david pierce on June 28, 2019

    What brand, model and size is the pan you used for this video?
    david

  • Bahnhof Express on June 28, 2019

    L

  • Karla Robleto on June 28, 2019

    Very nice explanation. Simple to understand. Thanks.

  • HappySwedishPancake on June 28, 2019

    In Sweden we eat bearnaise sauce with EVERYTHING. This was a great and simple tutorial, will try it, thanks.

  • A S on June 28, 2019

    This is something I would accidentally make when drunk.

  • Elmo on June 28, 2019

    That looks like a great sauce chef. I love tarragon but can’t say I’ve ever tried chervil. Can you suggest some recipes that use this sauce?

  • ChefGiovanni on June 28, 2019

    I'm an Executive Chef and learned to make Hollandaise sauce at age 13, made it twice a day for decades. I have cooked with Bocuse and we prepared it similar to your recipe, however we used white pepper, very fine grind, so not visible. Also, you will get a smoother sauce and better emulsion by cooking your hollandaise over a double boiler. You can add the strong tarragon infusion at the end with exact same taste. Nice video thanks for sharing.

  • Vassili3005 on June 28, 2019

    Why are French cooks such pricks. Chill. Your silly herbs and snails are not available everywhere on the planet. So people are gonna improvise. Go fuck yourself if you have a problem.

  • President Oxford on June 28, 2019

    Excellent

  • Lean macht TV on June 28, 2019

    Ich habe vor kurzem auch Bearnaise Sauce gemacht und wollte nun schauen, wie das andere so machen!
    Echt super Video! 😀

  • jassonsw on June 28, 2019

    I agree with Bacon Bandit. I've made Bearnaise sauce many times and it it very difficult to get the eggs to a temperature high enough to kill any bacteria but also not to split the sauce. But if I had to nominate a final meal it would be a rare rib eye steak with Bearnaise and frites.

  • Fortnite PROOmg on June 28, 2019

    Awesome pawsome!

  • Sara Bathory on June 28, 2019

    Used 1 dl vinager, tasted like shit, thanks for nothing! LOVE Sara🙄😝

  • Nikos Vlahos on June 28, 2019

    Your video is amazing. I can acutally say that now I can attempt to make Bearnaise sauce.

  • Melvin Collins on June 28, 2019

    no butter, amazing

  • Lord Byron on June 28, 2019

    Can one use an electric hand mixer instead of a whisk ?

  • peter hennig on June 28, 2019

    Perfect 👍👍👍👍👍👍👍👍👍

  • Patricia Jung on June 28, 2019

    I wish to thank you for bringing traditonal french cooking to my family. My partner and daughter s french and is very much enjoying your cooking. I come from a chinese background with chines restaurant owners with all my relatives, but I am enjoying the finesse of french cooking. It brings out the artist in me…by the way is there a standard french wine to use or does it depend on the sauce?

  • Alan Au on June 28, 2019

    I am glad that you have presented the way to make a sauce béarnaise ( https://en.wikipedia.org/wiki/B%C3%A9arnaise_sauce ), which, in my opinion, is far more aromatic than a plain sauce hollandaise ( https://en.wikipedia.org/wiki/Hollandaise_sauce ). It is also refreshing to hear the proper French pronunciation of "béarnaise". Many Americans are tone-deaf when it comes to the pronunciation of foreign words. It really bothers me to hear celebrity chefs from top culinary schools here in America, on television, who pronounce "béarnaise" like "bernaise" — of Bern / Berne ( https://en.wikipedia.org/wiki/Bern ), Switzerland. It is the blind leading the blind!

  • Loopy Luvpump on June 28, 2019

    Read your Escoffier again you idiot!!!!

  • Orenda KoG on June 28, 2019

    always wanted to explore different sauces… your presentation makes it easy to follow, and understand the timing and structure of the sauce. thank you… very nice video