What is
Brown Butter Béarnaise Sauce?

Brown Butter Béarnaise Sauce is a rich, nuanced variation of the classic Béarnaise sauce that incorporates the toasty flavor of browned butter. This sauce is traditionally served with steak, seafood, or vegetables, and consists mainly of clarified butter, egg yolks, shallots, vinegar, and tarragon. The addition of brown butter enhances its depth of flavor, giving it a nutty aroma and a golden color.

Origins & History

The original Béarnaise sauce hails from the Béarn region of France and was created in the 19th century. It is derived from the classic hollandaise sauce but uses vinegar or white wine instead of lemon juice and incorporates herbs like tarragon and chervil. The brown butter variation adds a modern twist, showcasing the versatility of traditional French culinary techniques.

Taste & Texture

The sauce has a rich, buttery taste with a nuttiness from the browned butter, complemented by the tangy acidity from the vinegar, and an aromatic herbal note from the tarragon.

Ingredients

Brown Butter

Butter that has been cooked until the milk solids brown and develop a nutty flavor.

Egg Yolks

The yellow part of eggs used in sauces for emulsion and richness.

Shallots

A type of onion with a mild flavor, often used in sauces.

Vinegar (or White Wine)

Used for acidity, balancing the richness of the sauce.

Tarragon

An aromatic herb with a slight anise flavor that is essential in Béarnaise sauce.

Salt and Pepper

Seasoning to enhance the flavors of the sauce.

This item may contain the following allergens:

Lactose

Eggs