Bearnaise sauce is a classic French sauce that is known for its rich flavor and elegant presentation. Made by emulsifying butter into a reduction of white wine and vinegar, flavored with shallots, tarragon, and chervil, and thickened with egg yolks, bearnaise sauce is a versatile accompaniment to various dishes. While the traditional method of making bearnaise sauce involves using a double boiler and careful whisking, there is a modern twist that takes this sauce to a whole new level: smoking.
What is Smoked Bearnaise?
Smoked bearnaise is a variation of the classic bearnaise sauce that incorporates the smoky flavors of a grill or smoker. By infusing the sauce with a hint of smokiness, it adds a whole new dimension to the already delicious flavors of the traditional bearnaise. The smoky notes complement the richness of the butter and the aromatic herbs, creating a sauce that is both savory and complex.
How to Make Smoked Bearnaise
To make smoked bearnaise, you will need the following ingredients:
- Butter
- White wine vinegar
- Shallots
- Tarragon
- Chervil
- Egg yolks
- Smoking wood chips
Start by melting the butter in a saucepan over low heat. Be careful not to let it brown.
In a separate saucepan, combine the white wine vinegar, chopped shallots, and a handful of tarragon and chervil. Bring it to a simmer and let it reduce until you have about 2 tablespoons of liquid left.
Strain the reduction into a blender or food processor. Add the egg yolks and blend until smooth.
With the blender running, slowly pour in the melted butter in a thin, steady stream. This will create a smooth and creamy emulsion.
Once the sauce is well blended, transfer it to a heatproof bowl.
Now it's time to infuse the sauce with smoky flavor. Preheat your grill or smoker to medium-high heat. Place a handful of smoking wood chips on the coals or in a smoker box.
Set the bowl of bearnaise sauce on the grill or smoker, away from direct heat. Close the lid and let it smoke for about 10 minutes.
After the sauce has absorbed the smoky flavors, remove it from the grill or smoker and give it a stir.
Serve the smoked bearnaise sauce immediately with your favorite grilled meats, roasted vegetables, or eggs Benedict.
The Taste and Texture of Smoked Bearnaise
Smoked bearnaise sauce retains the creamy, thick texture of the traditional bearnaise sauce. However, the addition of smoky flavors adds a new dimension to the taste. The smokiness enhances the richness of the butter and the herbal notes of the tarragon and chervil, creating a sauce that is both bold and nuanced. It pairs exceptionally well with grilled meats, adding a smoky and savory element to every bite.
Can I use a different type of wood chips for smoking?
Yes, you can experiment with different types of wood chips to create different flavors. Popular choices for smoking include hickory, mesquite, applewood, and cherry wood.
Can I make smoked bearnaise without a grill or smoker?
If you don't have access to a grill or smoker, you can achieve a similar smoky flavor by using a smoking gun or liquid smoke. Simply add a small amount of liquid smoke to the sauce after it has been blended.
Can I store leftover smoked bearnaise sauce?
Smoked bearnaise sauce is best enjoyed fresh. However, if you have leftovers, you can refrigerate them in an airtight container for up to 2 days. Reheat gently in a saucepan over low heat before serving.
Smoked bearnaise sauce is a delicious twist on the classic French sauce. By infusing the sauce with smoky flavors, it adds depth and complexity to the already rich and elegant flavors of bearnaise. Whether you're grilling steaks, roasting vegetables, or serving eggs Benedict, smoked bearnaise sauce is sure to elevate your dish to a whole new level of deliciousness.
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