Sauce Tyrolienne

Oil-Based Sauce Béarnaise

Preparation info

  • Difficulty


Appears in


By James Peterson

Published 1991

  • About


Although this sauce is technically a mayonnaise (because oil is used instead of butter), it is included here because it is served hot and because it is traditionally classified in the béarnaise family. Prepare the reduction and sabayon used for Sauce Béarnaise (steps 3 through 10), but instead of finishing the sabayon with butter (step 11), use the same amount of oil. Flavor the sauce with 3 tablespoons (45 milliliters) reduced tomato purée for every 2 cups (500 milliliters) sauce base. A pinch of cayenne pepper added at the end helps enliven the sauce and bring out the flavor of the other ingredients. Traditionally, this sauce is used for grilled fish and meats. The sauce is very thick and may be thinned with stock, cooking liquids, or other liquids.