Difference between revisions of "Bearnaise sauce"
From Sam J Wiki
| Line 1: | Line 1: | ||
| − | [[Recipes | Other recipes]] | + | [[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]] |
This is a bit fiddly compared the [[Hollandaise sauce]] recipe it is based on. Temperature is everything. | This is a bit fiddly compared the [[Hollandaise sauce]] recipe it is based on. Temperature is everything. | ||
Revision as of 08:55, 24 September 2023
Other recipes | Savory sauces and side dishes
This is a bit fiddly compared the Hollandaise sauce recipe it is based on. Temperature is everything.
Bearnaise sauce for two
Ingredients
- 1 egg yolk
- 17.5ml white wine vinegar.
- A very small amount of onion
- A pinch of tarragon
- 1.5oz butter, melted (about 10secs in the microwave on medium power)
Directions
- Fry onion in vinegar with tarragon, once cooked drain the onions keeping the liquid.
- Put yolks and herbs in blender and start up machine on a minimum speed.
- Add vinegar stock while still blending.
- Melt butter in microwave until fully melted but not spitting. 10 secs in an E rated microwave on medium or so.
- Blend the egg mixture on a high speed in a fixed blender for 10 seconds or so then add the butter slowly.
The heat from the butter and oil will cook the eggs and create a smooth, glossy mixture ideal for a rich dish, especially beef based. If raw eggs are a concern, add 15ml boiling water to ensure egg yolks are cooked.
(If keen to save washing up, use a hand blender, but it does feel like you need four hands to coordinate this!)
Serve as soon as it is ready.
