Bearn sauce

Among the incredibly wide range of various sauces, a special place belongs to tender and cream Bearn sauce or Bearnez sauce. This product comes from Dutch sauce, but the main difference from the latter is the addition of tarragon to the bearnaise.

As a rule, Bearn sauce is served with meat, as well as added to vegetable dishes. In addition, Bearn sauce works well with eggs and seafood. In general, it is worth saying that the use of this sauce is limited solely to the imagination and taste of eaters.

You can make bearn sauce at home. To do this, mix tarragon, shallots, wine, white vinegar, chervel, black pepper and salt in a saucepan, then put the dishes with the mixture on a small heat and cook until it decreases in volume and acquires a thick consistency.

At the next stage of preparing the bearn sauce, the mixture is strained, and all solid particles are either discarded or left at will. After that, fresh egg yolks are added to the sauce and the mass is beaten either with a blender or in a metal bowl with a whisk over the fire so that the mixture does not have time to cool. At the end, melted butter is added very slowly to the almost finished Bearn sauce - in the process, the mixture turns into an emulsion and acquires a creamy consistency.

Bearn sauce is a wonderful addition to fried meat, as its delicate texture softens the rigidity of the meat, and shallots and tarragon give the dish a richer, richer taste. Poultry meat is also a great match for bearnesis.

If you're picking up a fish supplement, it's hard to find a better option than Bearn sauce. It is quite light, so it will not be able to drown out the delicate characteristic fish taste. In addition, the creamy texture of the bearn sauce is perfectly combined with both soft varieties of fish and harder ones. Aromatic herbs in Bearn sauce unobtrusively improve the taste of seafood, while not depriving them of their natural taste at all.

Due to its similarity to Dutch sauce, bearnez is used similarly in many cases. One of the most popular meals using Dutch sauce is Benedict eggs - this dish perfectly replaces it with Bearn sauce. The main difference is that bearnesis is characterized by a sharper taste and lack of citrus flavor, which can be considered both a virtue and a disadvantage, which depends on personal preferences. In any case, the combination of bearn sauce with eggs is always unusually tasty, be it omelette, scrambled eggs or poached eggs.