Generality
There Bernese sauce, or sauce béarnaise, is an emulsified condiment based on clarified butter, egg yolk, shallot, tarragon, chervil, vinegar, salt and pepper; in practice, it is a variant of hollandaise sauce (sauce hollandaise).
The Bernese sauce is to be served warm and is used to accompany roasted or pan-fried meats and fish (eg viande de boeuf Chateaubriand - beef fillet), but also boiled meat or fish or asparagus.
Nutritional Characteristics
Bernese sauce is a very caloric food, to be considered as a real seasoning fat. Its use must be strictly controlled and limited (if not avoided) in people with overweight.
Nutritional values
The share of energy lipids is extremely high, while proteins and carbohydrates (as well as fibers) are not relevant.
The fatty acids that characterize the Bernese sauce tend to be saturated, as they come from butter and egg yolk. Regarding the cholesterol content, it too seems nothing short of exuberant. The lipid profile of the Bernese sauce suggests a moderate consumption for everyone, while making it completely not recommended in case of hypercholesterolemia.
As for the mineral salts, the Bernese sauce is rich in iron and zinc, while the other elements do not show noteworthy concentrations.
As for vitamins, however, they satisfy the levels of thiamine (vitamin B1), riboflavin (vitamin B2) and equivalent retinol (vitamin A).
Background
Contrary to what the name suggests, the Bernese sauce does not originate from the city of Béarn, but from Paris.
It was created by chance on August 24, 1837 by Collinet, cook of the "Pavillon Henri IV" in Saint-Germain-en-Laye. Probably, the kitchen technician used a reduction of shallot to combine with the egg yolk, creating an emulsion.
When customers asked the name of this sauce, referring to Henry IV (of whom a bust appeared inside the room), Collinet improvised the wording "Bernese sauce" (although probably the term was more closely linked to the origins of the birth of the Cook).
Bernese Sauce Recipe
The ingredients needed to make a Bernese sauce for 4-6 people are:
- 3 medium shallots,
- 1-2 branches of fresh tarragon,
- 2 tablespoons of chervil (Anthriscus cerefolium),
- fine salt,
- ½ teaspoon of coarsely ground black pepper,
- 3 tablespoons of white vinegar,
- 4 egg yolks,
- 250g of fresh salted white butter.
The time required for the preparation of the Bernese sauce is approximately 25 ".
The procedure can be summarized as follows:
- Finely chop a shallot.
- Cut the tarragon and chervil.
- Simmer the shallot with a knob of butter for at least 5 "over low heat.
- Add the vinegar, pepper and half of the herbs. Cook until the liquid is reduced to about two tablespoons.
- Introduce the egg yolks, whipping continuously and increasing the heat of the flame.
- Finally, add a piece of cold butter, take it off the heat while continuing to whisk and add the remaining herbs.
- The sauce can be kept warm in a double boiler.
Variants
- Choron sauce: add the Bernese tomato paste in a ratio of 1: 1
- Arlésienne sauce: add sardines to the Choron sauce
- Paloise sauce: replace the tarragon with mint
- Valois sauce: concentrated Bernese sauce with the addition of white wine.
