Bearnaise
- serving for 3-4
- 0.5 hours
- pan, sieve
For Bearnaise
Vinegar Reduction
wine vinegar 100 ml
lemon 1 squeeze
shallot 2 pc
peppercorns 1 tsp
tarragon few stalks
Emulsion
vinegar reduction
yolks 4 pc
clarified melted butter 250 g
tarragon 2 tbsp
Seasoning
salt/lemon/white pepper to taste
Directions
Add vinegar reduction ingredients to a pan and reduce by 3/4 then pass through a sieve
Whisk yolks and reduction in a bowl over simmering water until doubles in volume
Stream into the egg yolks slowly constantly whisking
Season to taste with salt, lemon and white pepper
Principles
- Heat in bearnaise: stabilize the emulsion, thicken sauce, partially pasteurize & cook the eggs
- Double boil: heat is controlled & cook slowly and evenly, reducing the risk of curdling
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Bearnaise: a sauce made of butter, egg yolk, white-wine vinegar, and tarragon
- Bearnaise flavor: shallot, black pepper, and tarragon ; Hollandaise flavor: cayenne
- Add a tiny splash of water if sauce is too thick
- Reheat in bowl over a pan with very gently simmering water
- Sauce will split over 60c
credit to chefthombateman