BARNAISE SAUCE

BARNAISE SAUCE

A HOT creamy sauce made from egg yolks and reduced vinegar, beaten together over a low heat and mixed with butter. It is usually served with grilled (broiled) meat of fish. Sauces derived from it (Arlsienne, Choron, Foyot, Paloise, Tyrolienne, Valois) include additional ingredients. A BRNAISE sauce, which has CURDLED, can be saved by gradually beating in a tablespoon of hot water (if the sauce is cold) or cold water (if the sauce is hot).

The association between the name of this sauce and the birthplace of Henry IV has probably arisen because Collinet first made it in the 1830s in a restaurant in Saint-Germain-en-Laye called the Pavillon Heenry IV. But a similar recipe appears in La Cuisine des villes et des campagnes published in 1818.

Some recipes are called à la Brnaise even when this sauce does not accompany them. These are dishes directly inspired by the cuisine of Barn, such as daube, poule au pot, and game confits with cep mushroom.