A Faultless Béarnaise sauce
A Faultless Béarnaise sauce
Calories
1509.22kcal (3 serving)
Total Fat
160.86g (3 serving)
Saturated Fat
97.95g (3 serving)
Trans Fat
0.03g (3 serving)
Cholesterol
694.39mg (3 serving)
Sodium
189.38mg (3 serving)
Total Carbs
4.04g (3 serving)
Dietary Fiber
0.71g (3 serving)
Sugars
1.29g (3 serving)
Protein
11.71g (3 serving)
- 1/2 cup of white wine
- 1/2 Maille Chardonnay vinegar
- 1/2 of shallots, finely diced
- 1 tbsp crushed peppercorns
- 4 eggs yolks
- 1 tbsp cold water
- 2 cups of cold water (for a brain marie)
- 2 1/2 cups of soft butter
- Fresh herbs (tarragon, parsley, chives, chervil), chopped
- pinch of salt
Directions
Print1. Put the shallots and pepper corns in a pan.
2. Add half the tarragon, then the Maille Chardonnay vinegar and white wine.
3. Bring to a gentle heat and reduce until the mixture is has nearly evaporated.
4. Meanwhile, add the water to another saucepan and bring to a gentle boil.
5. Melt the butter in a bowl over the water and turn off the heat.
6. Add two tablespoons of water to the tarragon and vinegar mixture.
7. Add the egg yolks.
8. On a gentle heat, whisk the mixture into the consistency of a sabayon (thick and mousse like), ensuring the heat is no higher than 60°C.
9. Remove from the heat and add the melted butter one ladle at a time (ideally at a temperature of 40°C). Season the sauce.
10. Pass the mixture through a muslin cloth into a bowl to keep the consistency smooth.
11. Add the remaining fresh herbs, season with salt and mix thoroughly.
12. Serve the béarnaise with your favorite cut of steak.
