Brian Mark: Sauce Bearnaise

Brian Mark: Sauce Bearnaise

Learn how to make a French classic, sauce bearnaise. Brian Mark gives you his recipe for both the sauce itself and a homemade bearnaise essence, which is required for the recipe. This recipe makes extra essence, which you can store in the fridge for the next time you make sauce bearnaise."

Brian Mark is the head chef at the Michelin-starred Søllerød Kro and is known for his love of sauces as well as his skill in creating flavourful sauces, perfect for any dish.

See the recipe in Danish here

 

Ingredients

Bearnaise Essence

100 g roscoff onions, finely sliced

50 g French tarragon, whole with leaves and stems

20 g flat-leaf parsley stems

10 g horseradish, sliced

150 g white wine vinegar, good quality

10 black peppercorns

Clarified Butter

150 g butter

Sauce Bearnaise

2 egg yolks

15 g pure bearnaise essence

10 g water

Clarified butter

10 g tarragon leaves, finely chopped

5 g chervil, finely chopped

Salt

Pepper

 

Optional: Meat juices or Worcestershire sauce for seasoning

 

Instructions

Bearnaise Essence

Add all the ingredients to a saucepan and simmer until reduced by half.

Remove from heat and let the essence cool to room temperature.

Clarified Butter

Clarify the butter by melting it in a saucepan over low heat without stirring.

Once the white milk solids have settled at the bottom, remove the pan from the heat.

Sauce Bearnaise

Add the egg yolks, salt, pepper, water, and bearnaise essence to a saucepan and whisk together.

Whisk over low heat or a water bath to incorporate air into the egg mixture and allow it to emulsify.

Slowly pour in the clarified butter while constantly whisking. The butter should be around 50 degrees, and avoid using the milk solids that have settled at the bottom.

Add tarragon and chervil and adjust the seasoning to taste.

 

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