Béarnais Beignet
Introduction to Béarnais Beignet
The Béarnais Beignet is a delightful combination of two classic French culinary elements: the robust and aromatic Béarnaise sauce, and the sweet, fluffy Beignet. This dish marries savory and sweet notes to create a unique taste experience that transports you straight to a Parisian café. Originating in Béarn, a region in the southwest of France, Béarnaise sauce is traditionally made with a base of clarified butter emulsified in egg yolks and white wine vinegar infused with herbs like tarragon and shallots.
The Beignet is a staple of French cuisine, often enjoyed as breakfast or a dessert. Typically deep-fried and dusted with powdered sugar, Beignets have grown in popularity outside France, most notably in New Orleans, USA.
Ingredients
- Tarragon - 1 tablespoon, dried or freshly chopped
- Shallots - 2 medium, finely diced
- White Wine Vinegar - 1/4 cup
- Egg Yolks - 3 large
- Butter - 1/2 cup, clarified
- Salt - to taste
- Black Pepper - to taste
- Dijon Mustard - 1 teaspoon
- All-Purpose Flour - 2 cups
- Baking Powder - 1 tablespoon
- Sugar - 1 tablespoon
- Milk - 1 cup
- Eggs - 2, beaten
- Vegetable Oil - For frying
- Powdered Sugar - For dusting
Preparation
Step 1: Preparing the Béarnaise Sauce
Begin by preparing the Béarnaise sauce. Combine white wine vinegar, shallots, and tarragon in a small saucepan over medium heat. Allow the mixture to simmer until it reduces by half. Strain the liquid into a bowl, discarding the solids.
Step 2: Emulsifying the Sauce
In a heatproof bowl, whisk together egg yolks, Dijon mustard, and the reduced vinegar mixture. Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Whisk constantly until the mixture thickens slightly.
Gradually drizzle in the butter, whisking continuously until the sauce is smooth and thick. If the sauce becomes too thick, add a tablespoon of warm water to loosen it.
Step 3: Adjust Seasonings
Season the sauce with salt and black pepper to taste. Keep the sauce warm while you prepare the Beignets.
Step 4: Making the Beignet Batter
In a large bowl, sift together all-purpose flour and baking powder. Stir in the sugar. Make a well in the center and pour in the milk and beaten eggs. Mix until a smooth batter forms.
Step 5: Frying the Beignets
Heat vegetable oil in a deep pot or fryer to 375°F (190°C). Drop spoonfuls of batter into the hot oil, frying until golden brown and fully cooked. Remove and drain on paper towels.
How to Enjoy
Serve the freshly fried Beignets dusted with powdered sugar, paired with the warm Béarnaise sauce for dipping. The sweet and savory combination makes a perfect appetizer or a sophisticated hors d'oeuvre for your next gathering.
For added flavor, experiment with different herbs in the Béarnaise sauce, or add a hint of citrus zest to the Beignet batter. These small adjustments can elevate the dish to fit different tastes and occasions.
Remember to savor each bite as you experience the harmony of flavors in this culinary fusion. Bon Appétit!