Béarnaise Sauce

This recipe for Béarnaise Sauce hails from the pages of A Bride’s Cookbook, published in 1962. Imagine a newlywed, eager to impress with her culinary skills, turning to this very recipe for a touch of elegant French flair.

The resulting Béarnaise is a rich and creamy emulsion, a classic choice for grilled meats, poached eggs, and tender vegetables. At its heart lies a flavorful reduction of dry white wine and tarragon vinegar, which is infused with the distinctive licorice-like note of tarragon. This aromatic base is then whisked with the yolks of two eggs and a generous quarter-pound of melted butter, creating a final product that is velvety smooth.

Interestingly, Béarnaise is often considered a “daughter sauce” of Hollandaise, meaning that it shares the same fundamental emulsification technique of egg yolks and butter, but distinguishes itself with the aromatic vinegar reduction. Legend has it that Béarnaise was first created in 1830 by chef Jean-Louis-François Collinet, the founder of Le Pavillon Henri IV restaurant in Saint-Germain-en-Laye, near Paris. He named it in honor of Henry IV, who was born in the province of Béarn. This sauce has certainly stood the test of time, remaining a beloved classic in French cuisine and a testament to the enduring appeal of simple, quality ingredients transformed with a touch of culinary skill.

• ½ cup dry white wine
• 1 tbsp. tarragon vinegar
• 1 tsp. minced onion
• 1 tsp. minced parsley
• Black pepper
• Tarragon
• 2 eggs
• ¼ lb. butter
• Salt

Put ½ cup dry white wine, 1 tablespoon tarragon vinegar, 1 teaspoon minced onion, 1 teaspoon minced parsley, a grinding of black pepper, and a pinch of tarragon in a saucepan. Cook, uncovered, over moderate heat until there is only about ½ cup liquid remaining. Strain, cool and proceed as with Hollandaise, using this liquid instead of lemon juice.