Bearnaisesås (Swedish Bearnaise Sauce)
Prep 20 min Total 20 min
Bearnaisesås (Swedish Bearnaise Sauce) - kvalifood.com
A butter-yolk emulsion sauce flavored with a tarragon-vinegar reduction. The Swedish version tends thicker and milder than the French original, and typically uses red wine vinegar and parsley alongside the tarragon. A staple at Swedish grilled-meat dinners.
Makes 4 servings
Ingredients
- 250 g unsalted butter
- 1 shallot, finely minced
- 2.5 tbsp red wine vinegar
- 3 tbsp water
- 6 white peppercorns, coarsely crushed
- 3 egg yolks, room temperature
- 2 tbsp fresh tarragon leaves, finely chopped, plus extra stems
- 2 tbsp fresh flat-leaf parsley, finely chopped
- salt, to taste
- 1 pinch cayenne pepper (optional)
Directions
Melt butter in a small saucepan over low heat. When foaming, remove from heat and let stand 2 minutes so the milk solids settle. Pour the clear yellow fat through a fine sieve into a jug. Discard the solids. Let cool to about 50-55C.
Place shallot, tarragon stems, crushed peppercorns, vinegar, and water in a small saucepan. Bring to a gentle boil and simmer until reduced by half. Strain into a heatproof bowl. Let cool to room temperature.
Add egg yolks to the cooled reduction and whisk to combine. Set the bowl over a pan of barely simmering water (the bowl should not touch the water). Whisk constantly until the mixture thickens and turns pale, about 3-4 minutes.
Remove from the water bath. Slowly drizzle in the clarified butter while whisking continuously. Start with drops, then increase to a thin stream as the emulsion takes hold. If the sauce gets too thick, add a teaspoon of warm water.
Fold in chopped tarragon leaves and parsley. Season with salt and cayenne if using.
Serve warm. To hold for up to 30 minutes, keep over warm (not hot) water, stirring occasionally.
Notes
If the emulsion splits, add 1 tbsp cold water and whisk vigorously. If that fails, start with a fresh yolk in a clean bowl and slowly whisk the broken sauce into it.
Red wine vinegar is the common Swedish choice. White wine vinegar gives a more French-leaning flavor.
Refrigerate leftovers up to 2 days. Reheat gently in a water bath, whisking in a splash of warm water.
See Also
Gravlaxsas (Swedish Sweet Mustard-Dill Sauce)
Rødbedecreme (Danish Beetroot Cream)
Cooked Lingonberry Sauce (Tyttebaersaus)
Danish Remoulade
