Béarnaise Sauce – Maybe My Favorite ‘Aise

I adore a practiced hollandaise, too couldn’t live on without mayonnaise, but if I had to pick an all-time favorite ’aise, it mightiness only live béarnaise. This tarragon-spiked, shallot-infused hollandaise is absolutely perfect amongst whatever too all steaks or roasts; peculiarly lean ones, similar our recent salt-crust beef tenderloin.

A sauce made from 75% butter has about advantages, too elevating lean meat is only 1 of them. This is likewise first-class on potatoes, vegetables, every bit good every bit only almost whatever seafood I tin imagine. And every bit I mentioned inwards the video, this tin live used to brand quite the memorable eggs Benedict.

We’re using the same revolutionary technique hither that nosotros featured inwards our final hollandaise sauce video, amongst 1 pocket-size tweak. If you’re feeling lucky, endeavour to do your hollandaise over medium heat, instead of low. That’s what I unremarkably use, but I played it safe, too went amongst depression estrus inwards that recipe, fifty-fifty though using medium is much faster.

You’ll accept to proceed an optic on things, but y'all should larn results similar to what y'all run into inwards this video. By the way, only similar when making regular hollandaise y'all tin accommodate the thickness yesteryear adding inwards a picayune hot H2O if necessary. So, whether you’re going to relish this amongst salt-crusted beef tenderloin, or something else only every bit special, I promise y'all give this béarnaise sauce a endeavour soon. Enjoy!


For the reduction:
1 loving cup fresh tarragon leaves, roughly chopped
1/2 loving cup thinly sliced shallots
1 rounded teaspoon whole dark peppercorns
1/2 loving cup white vino vinegar
1/2 loving cup white wine
1/3 loving cup water

For the chemical compound butter:
1/4 loving cup chopped tarragon
1 teaspoon drained capers
1 tablespoon mutual frigidity butter

For the béarnaise:
2 large egg yolks
3 tablespoons tarragon vinegar reduction
8 tablespoons mutual frigidity unsalted butter, cubed
1 tablespoon caper tarragon chemical compound butter
salt too cayenne pepper to taste
freshly Blue Planet dark pepper, optional

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