Béarnaise sauce is one of the most iconic French sauces, beloved for its rich, buttery texture and delicate flavor profile. While it’s traditionally paired with steak, Béarnaise sauce also makes a luxurious accompaniment to chicken. This sauce brings an elevated French touch to any chicken dish, balancing creamy richness with a touch of tanginess from vinegar and the aromatic flavors of tarragon and shallots.
What is Béarnaise Sauce?
Béarnaise sauce is a derivative of hollandaise sauce, which is made with butter, egg yolks, and acid (like lemon juice or vinegar). The key difference is in the flavorings. Béarnaise sauce includes the following ingredients:
- Butter: The base for the sauce, adding richness.
- Egg yolks: They create the creamy texture and help emulsify the sauce.
- Tarragon: An aromatic herb that defines the flavor of Béarnaise sauce, offering a sweet, anise-like taste.
- Shallots: Add depth and mild sweetness.
- White wine vinegar: Provides acidity to balance the richness of the butter.
- Chervil or parsley: Adds a hint of freshness and color.
Béarnaise sauce has a slightly tangy, herby flavor with a creamy consistency, making it an ideal sauce for a variety of meats and poultry, especially chicken.
Why Béarnaise Sauce is Perfect for Chicken
Béarnaise sauce is perfect for chicken due to its rich, buttery texture and the herbaceous notes of tarragon and shallots. The sauce complements the mild flavor of chicken without overpowering it, making every bite a smooth, flavorful experience. Here’s why Béarnaise sauce is an excellent choice for chicken:
- Richness: The creamy texture enhances the natural juiciness of chicken.
- Herbaceous flavor: Tarragon’s slightly sweet, peppery flavor pairs perfectly with chicken, adding a refined, sophisticated taste.
- Balancing acidity: The vinegar in the sauce cuts through the richness, ensuring that the chicken doesn’t feel too heavy.
Popular Béarnaise Chicken Recipes
Here are some delicious ways to enjoy Béarnaise sauce with chicken:
1. Grilled Chicken with Béarnaise Sauce
Grilled chicken with Béarnaise sauce creates a harmonious blend of smoky and creamy flavors.
Ingredients:
- Chicken breasts or thighs
- Béarnaise sauce (store-bought or homemade)
- Fresh herbs (optional)
Instructions:
- Preheat the grill to medium heat.
- Season the chicken with salt and pepper and grill for about 6–8 minutes on each side until fully cooked.
- Serve the grilled chicken with a generous spoonful of Béarnaise sauce and garnish with fresh herbs like tarragon or parsley.
2. Chicken Béarnaise (Pan-Seared Chicken)
This recipe uses pan-seared chicken with Béarnaise sauce, creating a luxurious dish perfect for special occasions.
Ingredients:
- Chicken breasts
- Béarnaise sauce
- Salt and pepper
- Olive oil or butter for searing
Instructions:
- Season the chicken with salt and pepper.
- Heat olive oil or butter in a pan over medium-high heat and sear the chicken on both sides until golden and cooked through.
- Pour the Béarnaise sauce over the cooked chicken and serve with your favorite side dishes, such as roasted vegetables or mashed potatoes.
3. Chicken with Béarnaise and Asparagus
Pairing Béarnaise sauce with asparagus and chicken creates a well-balanced, elegant dish.
Ingredients:
- Chicken breasts
- Asparagus
- Béarnaise sauce
- Lemon wedges (optional)
Instructions:
- Roast or steam the asparagus until tender.
- Season and cook the chicken as desired (grilled, pan-seared, or baked).
- Serve the chicken with a drizzle of Béarnaise sauce, accompanied by a side of asparagus and a squeeze of lemon for brightness.
How to Make Béarnaise Sauce at Home
Making Béarnaise sauce from scratch is easy and worth the effort. Here’s a simple recipe for this French classic:
Ingredients:
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons finely chopped shallots
- 1 tablespoon tarragon (fresh or dried)
- 3 egg yolks
- 1/2 cup unsalted butter, melted
- Salt and pepper to taste
- Fresh tarragon for garnish
Instructions:
- In a saucepan, combine the vinegar, white wine, shallots, and tarragon. Cook over medium heat until the liquid reduces by half (about 5–7 minutes). Strain to remove the shallots and tarragon.
- In a heatproof bowl, whisk the egg yolks until pale. Gradually whisk in the vinegar reduction.
- Set the bowl over a pot of simmering water (double boiler method) and whisk continuously until the sauce thickens (about 5–7 minutes).
- Slowly drizzle in the melted butter while whisking, ensuring the sauce emulsifies.
- Season with salt and pepper to taste. Serve immediately with chicken and garnish with fresh tarragon.
Tips for Cooking with Béarnaise Sauce
- Serve immediately: Béarnaise sauce is best served fresh, as it can break if left to sit for too long.
- Adjust consistency: If the sauce is too thick, you can add a little warm water to reach the desired consistency.
- Herb variations: While tarragon is traditional, you can experiment with adding chervil or parsley for a different twist.
- Pairing sides: Béarnaise sauce goes well with roasted vegetables, mashed potatoes, or even a light salad.
Conclusion
Béarnaise sauce is a rich, flavorful, and elegant addition to any chicken dish. Whether you’re grilling, pan-searing, or roasting chicken, the buttery texture and herbaceous notes of Béarnaise sauce will elevate the meal, offering a taste of French culinary sophistication. It’s the perfect way to bring out the best in your chicken, making every bite memorable and indulgent.