I Tried the Legendary French Béarnaise Sauce by Escoffier!

Chef Jean-Nours

Today, I wanted to try one of the emblematic sauces of French gastronomy, the Bernaise sauce. And for this occasion, I decided to use the recipe for the legendary French chef Auguste Escoffier. Ingredients: 100 g white wine 100 g white vinegar (or tarragon vinegar) 10 g chervil 20 g tarragon Salt and pepper 4 to 5 peppercorns A pinch of salt 3 egg yolks 250 g butter (Yes, it’s a rich sauce 🤣) Tips: -Reduce the wine and vinegar by half, then let it cool slightly before adding the egg yolks. -Add the butter gradually. -Prepare the sauce over very low heat and serve lukewarm.

Transcript

00:00French cuisine has been part of my life since childhood, just like Italian food.

00:05But today, we are focusing on something true like classic Bernese sauce.

00:10Inspired by the legendary French chef Auguste Escoffier,

00:13this recipe is rich, flavorful and the perfect match for your favorite meats.

00:19Ready to take your dish to the next level?

00:21Let's get started, yeah!

00:23Let's start by picking a few fresh herbs from the garden.

00:26Give them a quick rinse with a splash of a white vinegar.

00:30Add 20 grams of tarragon and 10 grams of cherville to a mortar.

00:34Along with 4 or 5 peppercorns and a pitch of salt.

00:38And then give it a whole good crush, yeah!

00:41Next, finally chop one shallot.

00:43Then add 100 grams of white wine and 100 grams of wheat vinegar and toast of Spain.

00:49Add the chop the shallot and the herb mix.

00:51Let it reduce on low wheat until there's just a little liquid left.

00:55When it's done, let it cool a bite, yeah!

00:58While we wait, let's cook a piece of meat.

01:01Hmm, I like my blended steak.

01:02What about you, my friends?

01:04Now, let's finish the sauce.

01:06For this, add the egg yolks, mix well,

01:09then put it back on the wheel of heat.

01:11That's the secret of this sauce, yeah!

01:14Keep stirring!

01:15And slowly add 250 grams of butter.

01:17Yes, it's a richer sauce, no doubt about it.

01:21And that's it, we did it.

01:23Put the sauce in the bowl.

01:24And remember, service look warm.

01:26Time to taste.

01:27And don't forget to like and subscribe.

01:29See you soon, yeah!

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