‘Tis the Season for Béarnaise Sauce — Alex Eats by Alex Guarnaschelli in Recipes, October 3rd, 2012
I feel we always discuss the seasons relative to what fruits, vegetables, fish and meat we are buying and eating. But to me, the seasons are just as much about how I feel. I want that blueberry pie in July at the beach and a lentil soup while wearing a fisherman’s sweater in February. One other thing I want this time of year, with pretty much everything and anything, is some béarnaise sauce. It’s a classic with poached eggs, but equally great with French fries, steamed fish, a simple steak or even some raw fennel for dipping. Have you ever tried it with wedges of oven-dried tomatoes? Or a bowl of steamed clams? Tackling a classic, iconic sauce like this at home can be daunting, but it’s really pretty simple and the taste is uniquely delicious. I make it close to when I intend to eat it and keep it by the stove, warm, until ready to serve.
I always learned to make it with clarified butter, but here I make it with gently melted regular butter. This is also a good place to splurge on some nice butter or even a type of butter you have never had before. Something about the eggs with the vinegar and herbs meandering through makes the butter flavors come to life. It almost tastes more like butter than butter by itself!
