The béarnaise is a refined sauce of French origin - it was born in 1830 in a restaurant in Saint-Germaine en-Laye - which is used to accompany grilled red meats. Béarnaise sauce belongs to the category of hot emulsified sauces and is prepared with hot whipped egg yolks (in a container placed in a bain-marie with simmering water) on a base of restricted flavored vinegar. Then add some butter into small pieces and beat the sauce for a long time until it becomes frothy and velvety. It is very important that the heat is minimal otherwise the sauce can "go crazy".
Recipes made in Italy by Italians in Italian. Translated for You with Love