Cold Bearnaise Sauce

Cold Bearnaise Sauce © kvalifood.com

Cold bearnaise sauce is a quick cheat béarnaise based on mayonnaise, béarnaise essence, fresh herbs and ymer. It cannot compete with a real béarnaise, but it is ready in two minutes and can be made in advance. Good with grilled meat, cold meat and vegetables.

Ingredients

Yields 4 servings

  • 100 ml mayonnaise
  • 1 tbsp béarnaise essence
  • 1–2 tbsp mixed herbs (parsley, chives, tarragon), chopped
  • 3–5 tbsp ymer (or ylette)
  • salt
  • pepper

Directions

Mix the sauce

Stir together the mayonnaise, béarnaise essence, chopped herbs and ymer. Season with salt and pepper.

Serving

Serve cold alongside grilled meat, steaks, boiled cauliflower, other vegetables, hard-boiled eggs or fondue.

Notes

  • Béarnaise essence is available in most supermarkets and gives the characteristic tarragon flavour.
  • Ymer gives a lighter and fresher sauce than plain mayonnaise. Crème fraîche can also be used.
  • The sauce can be made several hours in advance and kept in the fridge.
  • Fresh tarragon is the most important herb in a good béarnaise — use it if you can get it.
  • Works well as a dip for grilled sausages, spare ribs and chicken pieces.