Sauce Bearnaise
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Brian Mark Hansen
Winner of Bocuse d'Or 2023
Learn to make a French classic, béarnaise sauce. Brian Mark gives you his recipe for both the sauce itself and a homemade béarnaise essence, which is required. This recipe yields extra essence that you can store in the refrigerator for the next time you make béarnaise sauce.
Brian Mark is head chef at the Michelin restaurant Søllerød Kro and known for his love of sauce and his skill in creating delicious sauces, perfect for any dish.
Servings
: 2
Servings
Ingredients
100
g
Roscoff onion, finely sliced
50
g
French tarragon, whole with leaves and stems
20
g
stems of flat-leaf parsley
10
g
horseradish, sliced
150
g
white wine vinegar, good quality
10
black peppercorns
150
g
butter
2
egg yolks
15
g
pure béarnaise essence
10
g
water
Clarified butter
10
g
tarragon leaves, finely sliced
5
g
chervil, finely sliced
Salt
Pepper
Optionally meat juice or Worcestershire Sauce for seasoning
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Instructions
Béarnaise essence
Step 1/2
Add all ingredients to a casserole and let it boil until it is reduced to approximately half.
Step 2/2
Remove the casserole from heat and let the essence steep until it has cooled to room temperature.
Clarified butter
Step 1/2
Clarify the butter by melting it in a casserole over low heat without stirring.
Step 2/2
When the white residue has settled to the bottom, remove the casserole from heat.
Béarnaise sauce
Step 1/4
Egg yolks, salt, pepper, water and béarnaise essence are added to a casserole and whisked together.
Step 2/4
Whisk over low heat or over a bain-marie so that air is incorporated into the egg mixture and the mixture emulsifies.
Step 3/4
Slowly pour the clarified butter into the egg mixture while whisking constantly. The butter should be around 50 degrees, and you should avoid the residue that has collected at the bottom of the casserole.
Step 4/4
Add tarragon and chervil and taste to adjust.
Brian Mark Hansen
Winner of Bocuse d'Or 2023
Brian Mark Hansen is considered one of Denmark's most talented chefs. In 2023 he won the world's most prestigious culinary competition, 'Bocuse d'Or', also known as the unofficial world championship of the profession.
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