Béarnaise sauce: the recipe


Béarnaise sauce is a “relative” of the Hollandaise sauce. Béarnaise is basically an Hollandaise added with herbs, like tarragon, peppercorn and shallot. Therefore, I skipped the usual explanatory post as what we discussed about Hollandaise is valid for béarnaise. 

Even the use is practically the same. Indeed, béarnaise is a fantastic condiment for meat, fish and eggs.  

Given my poor feeling for raw onions, I was reluctant to add some in the sauce. However, I opted for shallot and I must admit that it wasn’t so stinging as I though.

In my case, I used the béarnaise sauce to dress some scallop canapes. Fantastic, I leave you the recipe below. Not to mention that these canapes are also an finger food to serve as a started.

Scallop canapes with béarnaise sauce

(Doses for 6 persons)

For the canapes

  • 3 English muffins

  • 6 scallops

  • Oil and salt to taste

For the béarnaise

  • 2 egg yolks

  • 200 g of butter

  • 1 teaspoon of lemon juice

  • 1 teaspoon of mustard

  • a handful of fresh tarragon

  • A small shallot

Prepare the béarnaise as an Hollandaise (please, see here for the description). Add the tarragon and the shallot finely cut. Keep the sauce warm till the time to serve.

Pour some oil in a frying pan. Let the oil to warm up and add the scallops. Brown the scallops and flip them on the other side, until they will be cooked. Add salt if you wish. Cut the muffins in two, in the longitudinal way. Place a scallop on each half muffin. Dress with the béarnaise sauce and serve warm.