Practice Makes Perfect
Fleming's partner and executive chef, Oliver Robinson whips up a divine Bearnaise sauce
By Jan Walsh
Photography by Beau Gustafson
From the French term, Sauce Bearnaise may have first been served at the Saint-Germain-en-Laye, a restaurant named for King Henry IV-who was born in the former province of Bearn and a gourmet himself. Not a simple task, Bearnaise sauce is an emulsion of butter in egg yolks, much like Hollandaise sauce. And it is traditionally served atop or aside grilled steak, veal chop, or white fish.
Fleming's Method:
1. Make a steam bath using a double boiler, or a saucepan with an opening large enough for the bottom of a stainless steel mixing bowl to sit partially inside.
2. Boil 1/2 cup water in the saucepan or bottom of double boiler.
3. Add two pasteurized beaten egg yolks into the top of a double boiler or mixing bowl, while rapidly whisking.
4. Continue whisking until fluffy. If eggs begin to curdle, reduce the heat. You may also remove from heat momentarily.
5. Slowly add one quart of clarified butter, while rapidly whisking. Note: If butter is added too quickly the sauce will break, and eggs will begin to scramble. If any of the butter begins to stick to the sides remove it.
6. Turn heat off, and continue to whisk.
7. Add 1/4 cup freshly squeezed lemon juice, while rapidly whisking.
8. Add 1/2 teaspoon of white pepper, 1/2 teaspoon iodized salt, and 1 teaspoon cayenne pepper, while rapidly whisking.
9. Add 1 teaspoon Worcestershire sauce and 1 teaspoon Tabasco, while rapidly whisking.
10. Add 1/2 cup of water mixed with 1 tablespoon of white vinegar.
11. Add 1/2 ounce fresh tarragon, continuing to whisk rapidly.
Serve over grilled meat, and sprinkle with fresh, chopped parsley. Use remaining sauce within five hours, or start over... practice makes perfect!