BEARNAISE SAUCE BY FRENCH CHEF

[@SeArCh4DrEaMz]

short, detailed, to the point, classy yet simple, demonstrated and cooked by a french chef.. what more can I ask for ? thank you so much !

[@Chickenwieeeng]

This is life.. what a Classic french way of describing good food 😍

[@theselector4733]

"Dis iz laif" - Couldn't agree more!!!! 👍

[@hardmcshaft7931]

This sauce goes so well with roast beef and crunchy roast potatoes. Thanks

[@alejandrarivas168]

I like the technique you use to crushed the pepper!

[@CPAndy-x5x]

Tarragon is the most delightful herb!

[@kathyfann]

Thank You so much! Yes no butter No Kitchen 😊

[@liveuser8527]

Hahaha!..alright! High five!

[@ghostqueen2082]

I used this recipe for my birthday and it came out perfect!! Served with Cotes du Bouef & French Fries ❤😋

[@kevintouesnard5001]

Very good video with excellent explanations.......will certainly try!

[@miperso]

"this is life".. Je vais définitivement faire cette recette!

[@hardmoney-woodman8440]

Thank you so much, I made this and it was a huge success. My father in law has tried in vein to make bearnaise sauce, so he was impressed :)

[@anti-glassesgang7622]

always been my favorite sauce. thanks for recipe, Cheff

[@olgamaslyaeva3539]

Today I have cooked Hollondaise following your recipe and instructions: the result was just perfect!

[@chefvivienENG]

Good to know 😉

[@borderlineCT]

Fantastic recipe. I prepared it tonight and my guests loved it. Two notes (based on the written ingredients above): 1) THIS IS NOT ENOUGH FOR 4 PEOPLE. Double up at the very least. 2) I would go lighter on the peppercorns.

[@fuzzingaround]

Superbe chef merci du Québec!! Pour la réduction j'avais appris a faire avec un peu de vin blanc en plus du vinaigre ...! mais comme votre méthode c'est plus simple et aussi bon...!

[@khaelamensha3624]

J essaierai! Bonjour de France

[@kathyfann]

Love this And your video I just subscribed and liked, loved., this wonderful video

[@timmellor2599]

I love the presentation of this video.

[@jm-zu7kx]

Outstanding. Merci, Chef!

[@Nortonius_]

Loved seeing the technique and beautiful result!

[@diannesingletary9772]

Found this researching for a bearnaise to accompany Christmas ribeye roast. Chef's explanations were clear and understood completely. Thank you so very much!!

[@hussainabusaqer2750]

Excellent recipe

[@achande]

very good straight to the point, no bs filling thank you

[@KingRat355]

this, is life. Wonderful! Love the culinary terms popping up in text form. France inspire all other countries in food making.

[@Aceman4Ever]

my final meal would always include bearnaise

[@patrickrieger1989]

Most french chef I've seen :)

[@Zzenoix]

Well done. I love your taste.

[@Hamsa3600]

ma sauce preferee je vais essaye de la faire ...

[@hanhnguyen950]

Thank you for sharing in English! I love French cuisines !

[@chaecoco2]

I lived in Brussels back in the early 80's. That shot of pommes frites with bearnaise sauce brought back some tasty memories. I need to give this a try.

[@themuleify]

Just made it for the 3rd time tonight. Goes well with roasted chicken ❤

[@c.s.8999]

Nice!!!❤

[@darvoid66]

Hearing a French Chef say French Fries makes me smile.

[@SeArCh4DrEaMz]

yea cuz they are belgian to begin with, the french just culturally appropriated the shit out of this dish....

[@nibwa4798]

@@SeArCh4DrEaMz The french didn't appropriated anything. American call it "French fries" but in french it(s just "frites" wich mean "fried". All french people will tell you that they came from Belgium.

[@SeArCh4DrEaMz]

@@nibwa4798 yea but u sure as shit dont go out of your way to correct them, french people even say french fries in english so...

[@harold.kougoul666]

​@@SeArCh4DrEaMz no we dont... 😂and yes we always say its from belgian, like the other one said. I never understood why americans say french fries it doesnt make any sense. The only ones who appropriate other countries culture are americans, champions ! Please stop saying bullshit 🙏🙏🙏

[@nicolaspetit6718]

​@@SeArCh4DrEaMz😂😂😂 you're crazy. Cultural appropriation 😂😂😂

[@irinafurman8541]

Love it 😍 another terrific recipe Vivien. Thank you for your hard work. You make it look so easy and simple. Good luck with your new channel

[@chefvivienENG]

Thank you 🖐️

[@ducdebrabant4997]

Merci pour la recette, il faut que j'essaie ça ! Bonne continuation.

[@catherineiselin]

Why cannot we keep the sauce, like freeze it? I made too much today and it was delicious.. Thank you in advance.

[@aegis4142]

awesome video, a very underrated baguette

[@braccialpainforgains5223]

This sauce is the best sauce I’ve loved it since childhood and in Sweden you can get it probably in any restaurant with meat👍 The North Americans need to learn this as a condiment for their steaks!

[@raphyay]

Tried many recipes, yours is perfect and almost foolproof !

[@i-a-g-r-e-e-----f-----jo--b]

Merci Chef! Love the video, thanks!

[@IvanFoxDrift]

I understand it like this add all the herbs first and the peppercorns and white wine turn on the heat simmer until the wine is evaporated. Add in the eggs and water turn up the heat let the heat cook the eggs until it thickens add ur butter last to make it thicker

[@butopiatoo]

La, la LA!.. LOVE IT!!! Thank you for sharing your recipe and techniques!! Especially seeing that straining as a way of smoothing the sauce out.

[@unzulaessig]

i love bernaise, think it was noot easy make this in year 1830

[@gustaffyrkemo5822]

Looks so easy

[@joshuapatrick682]

how about covering all the mother sauces?

[@omeronel12]

Merci Beaucoup, Chef! I am going to try this recipe tonight, to go with my steak-frites!

[@jdmxxx38]

This looks wonderful. I have a special family event next week and I'll prepare this for the london broil I'm planning.

[@HomewithAurora]

Fantastisk Chef! Hilsen fra Norge 🇧🇻🥳🌲🥳🇧🇻

[@violetgaribyan-jg9ll]

Wow yummy chef🌷🙏🍷🍳

[@SrChatty]

Sauce Bearnaise - Fantastic Sauce!! 😁😁😛😛👍👍

[@holidaysinsweden]

Interesting, I've never seen sauce bearnaise prepared this way! Will try it out!

[@johnfitzgerald4274]

Thank you.

[@niklaslie6844]

Excellent recipe. Really brilliant! 👌🏼Never more bearnaise from satchet.

[@alejandrarivas168]

mmm! Delicious.

[@eduardmeyer1]

Merci beaucoup, Chef!👨‍🍳

[@Dina_tankar_mina_ord]

Nice recipie, I have never used that much pepper and I would love to see what difference this makes. Thanks for upload

[@TheKrauzerII]

that's because pepper is removed in the end. kind of a "pepper vinegar infused base"

[@andersrydingdaugaard]

But as I understand him its not crucial to do this - he just at home use it straight from the pot. Though I would asume its on the pepper-side off taste when meeting on off those sizes in the mouth. A little bit more rustic sauce but that also has its charme - probablly keep a bit more of the overall taste.

[@aliposhtpazan2625]

Fantastic

[@manousosbabiolakis6356]

C'est magnifique

[@djangolittacker8508]

Excellent tuto, clair et net ! Certains ajoutent du vin blanc : est-ce bien nécessaire ?

[@chefvivienENG]

Non

[@cristianionascu]

Souscription méritée chef!

[@jonnybjuhr1351]

Lovely sauce.Please make Red wine sauce

[@nirranirra]

never have problem with this souce but I will try this, same but alittlebit diffrent method.. can I ask about the other herbs?

[@llMastermindll]

How much earlier can you prepare this sauce prior to using? For example if i were to be making a steak dinner for 7pm, can i make this sauce ahead of time at 6:30pm to be used 30min later?

[@chefvivienENG]

Maximum 1h before

[@llMastermindll]

Thank you for the reply

[@mattiasfaldt1725]

thank you so much , great video ❤❤❤❤

[@muggy1cnut]

perfect!

[@a64738]

This makes me hungry ;) I will try make this but my mom and my brother is allergic to vinegar so I have learned that usually you can replace it with lemon juice and usually that make things taste ever better then when using vinegar. Not sure if that works for Béarnaise sauce but it do not harm to try :)

[@irinashamina823]

I's my favorit sauce. About tventy years I prepear it.Thank You

[@constantinezh7156]

Very nice video and explanation, thanks chef! ! !

[@MottiShneor]

Thank you so much!!! now I know, and will do.

[@twopointwow]

Thank you, I love it!!

[@garyjames5790]

After years of getting this wrong…Perfect. Thank you

[@chourtout]

the best sauce for steaks or fries

[@bodzobdours2052]

Merci for tipps on making a real béarnaise. I once had a sauce choron with a steak, it was really very good. They said its like bernaise, but with concontré de tomates. Can you explain how to make a sauce choron in your stream?

[@takchuenalanwu6676]

First time making this sauce and it was a great success. I think for Asian, the taste of vinegar is a bit strong, shall I reduce the 70ml to 50ml or I should use vinegar from other brands?

[@niklaslie6844]

Try rice vinegear with 70ml. Just perfect. I tried whitewine vinegear but that was horribly sour even with less amounts.

[@takchuenalanwu6676]

Thank you for the recommendation

[@a64738]

I can highly recommend baying a IR thermometer for use in the kitchen :) Most cheep ones can measure up to +150C and minus 50 and more on the negative side :) I myself bought a more expensive one that can measure up to +750c.

[@redshifttrucking4537]

Wow, so well detailed, Thank you Chef. Earned my subscription. Why not add something with flavor, like chicken stock, instead of something tasteless as water you added here?

[@soundbwoikilla764]

Is proper bearnaise thicker than hollandaise?

[@chefmarco8173]

Mercy chef😉😉👍

[@centraterasen]

RESPECT! I can’t wait to try what you are sharing. Thank you for sharing your life experiences with us. Love your side comments. From the Nation that brought Chopin to France I thank you!

[@johans3687]

What's the background music? Sounds funky

[@Zeek764]

“This is life!” totally agree!

[@antoinet1304]

super boulot. une autre "sauce" que je propose : le beurre café de paris. j'ai trouvé une recette sur internet qui a plus aux amis mais je n'en sais pas plus

[@joegarcia54]

Are you double dipping?

[@Detroitmamma]

❤thank you Detroit Mamma loves this

[@emmashepard1822]

One thing that i see as a cook myself,that lot of people scrape up stuff from the cutting board with their knifes...that's just wears your edge faster and you end up sharpening more,than cooking

[@beautilfuldoveonearth5447]

I think this is great with fish or chicken and beef

[@palle1900]

Sig mig er han bagbordsindianer ?

[@marwius1]

Thank you Rufus Wainwright.

[@thomasknudsen3686]

Please do a sauce tartare

[@TonysTravels2023]

Exactly how I've made it for 50 years. Everyone seems not capable of making a nice thick consistency sauce. When I get it served to me? Mostly it's like water.

[@Kami_81]

Merci chef!

[@arsesaria15]

incroyable 👌

[@jenspettersson4070]

Best pizza sauce

[@LexLuthor1234]

Merci Chef! :)

[@jamewakk]

Try it with sherry vinegar, it's amazing.

[@huginnandmuninn4865]

Where can i find tarragon?

[@FutureAbe]

Classy

[@REplayer001]

Why you don't put white part of butter?

[@thr33wisemonks78]

I like bearnaise sauce on poached eggs

[@ElusiveClit]

uuuuu, french chef, it must be good... 😏

[@Miata822]

"This is life."

[@80Jay71]

What happened with the cervil and parsley??