Easy Bearnaise Recipe | Grilled Steak And Veggies! - KetoConnect (2024)

FAQs

What is a substitute for butter in bearnaise sauce? ›

You can make sauces like Bernaise with olive oil instead of butter, but they won't be Bearnaise, they'll be something else entirely. It may taste good, but it won't taste like Bernaise.

Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper.

Béarnaise sauce is commonly paired with grilled fish or steak, but it's just as delicious on roasted vegetables or eggs Benedict. Spoon this silky, herby sauce over roasted asparagus, steamed broccoli, or grilled mushrooms for a sophisticated dinner party side.

Béarnaise sauce is best served immediately, but will keep for three days in an airtight container in the fridge. Use it straight from the fridge like butter for toast, or reheat over a double boiler.

Egg yolks do a particularly good job, due to a protein called lecithin, which has held together centuries of hollandaise sauces and countless aiolis. Mustard is a classic choice for vinaigrettes. Mayonnaise is effective as well—not surprisingly, since it is a yolk-stabilized emulsion.

Again, this varies depending on preference. Choices like coconut oil and avocado oil do tend to have a distinctive flavor that could affect the final taste of your meat, but they are each a great choice for high heat cooking. Olive oil and canola oil are more neutral flavors and tend to be more commonly used.

Hollandaise sauce is very buttery and kind of neutral in flavor, having a little bit of lemon juice or vinegar in it. Béarnaise sauce has a stronger liquorice flavour imported by the tarragon vinegar. It often has fresh tarragon in it as well. Béarnaise is a classic sauce on red meats.

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne. The sauce's name derives from the province of Béarn, France. It is a traditional sauce for steak.

Entrée Complements SHRIMP Six additional large shrimp dusted with blackening seasoning and broiled. LOBSTER TAIL Cold water lobster tail, lightly seasoned with Cajun spices, sea salt and butter. OSCAR STYLE Jumbo lump crab cake, asparagus and homemade béarnaise sauce.

What can I put bearnaise sauce on? ›

But you can use it for any cooked meat or fish that needs a saucy touch! Sauce up your cooked veggies. You'd be surprised how good this tastes over roasted vegetables, such as roasted broccoli (similar to this roasted broccoli with hollandaise sauce) or these garlic herb roasted potatoes.

The Origins of Béarnaise

Béarnaise sauce is believed to have originated in the Bearn region of France, hence its name. It was created in the 19th century and is often attributed to Chef Jean-Louis Françoise-Collinet, who supposedly invented it accidentally while trying to make a different sauce.

Notes. If your béarnaise is thin and runny, transfer to a large bowl set over a pot of barely simmering water. Whisk constantly and vigorously until sauce is thickened.

Can you freeze béarnaise sauce? Yes, but we do not recommend it as it will be difficult to reheat it without it splitting. If you do try to freeze it, it should keep for up to 1 month in the freezer.

Replacing Butter with Oil

A good rule of thumb is to replace about 3/4 of the butter in a recipe with olive, canola, or vegetable oil. (If the recipe calls for 1 cup butter, use ¾ cup oil.)

Ghee, coconut oil, and olive oil have properties that are comparable to butter, which make them appropriate baking substitutes.

The short answer is yes, you can substitute olive oil for butter — both of them are fats and usually serve the same role in a cooking or baking recipe.