Bearnaise sauce must contain tarragon, which is what gives it its excellent taste. In addition, it goes well with red meat and fish. This sauce has two versions: the traditional, hot, and the cold béarnaise sauce, prepared from mayonnaise. By replacing the main flavoring or specific ingredients, you will get the sauce Choron or “Pau”-reduced.
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Sauce béarnaise recipe
To accompany your fondue, chicken kebabs, and your recipes with salmon and red meat, make a bearnaise sauce. The flavor of tarragon is especially appreciated with grilled or roasted meat.
Tips for a successful béarnaise sauce
It is imperative to avoid bringing the preparation to a boil. In fact, if it is too hot, the eggs may cook and curdle the sauce. To evenly distribute the heat in the pan, mix by drawing an 8, while scraping the bottom. However, if your sauce does not set and curdles, repair the error by adding 1.5 ounces of hot water.
Variations
By replacing the tarragon with tomato, you get a Choron sauce. Use 1 tablespoon of tomato paste, or two tablespoons of homemade tomato sauce. This version is more suitable for fish broth and poached eggs. If you intend to serve grilled lamb or roast, try the Paloise.
For this, use mint (1 tablespoon) in place of tarragon. And finally, for a lighter sauce, simply replace the butter with lean cottage cheese, 20% fat, which you add to the sauce off heat.
Read also: How to Make a Bechamel Sauce
How To Make Béarnaise Sauce
For the hot bearnaise
- 30 grams of cornstarch,
- 1 / 3 of glass or 8 tablespoons vinegar
- 2 egg yolks
- 1 tablespoon water
- 110 grams butter
- 1 shallots, minced
- 1 small bunch tarragon,
- 1/2 teaspoon salt and pepper
For the cold bearnaise
- 1 egg yolk,
- 2 tablespoons tarragon
- 1 tablespoon vinegar
- 1 1/4 tablespoons (20 ml) oil
- 1 to 2 teaspoons mustard
- salt and pepper.
Instructions
The hot bearnaise
- To begin, remove the butter from the refrigerator at least 15 minutes before preparation to keep it at room temperature. Wash, drain tarragon and shallots. Then chop finely and mix all the flour and vinegar. Then you can add the tarragon and shallots, and finally let it reduce over medium heat until it is only one tablespoon of liquid.
- To do this, you should use a small saucepan. After removing from heat, you must take a large pot that you fill one third of hot water to put in a water bath the small pot with tarragon and shallots over a fire at a temperature of about 50 degrees.
- Clarify the eggs, pour the 2 yellow and 2 to 3 tablespoons of water, while beating. The mixture should thicken and become creamy. Then, season again and remove from heat, soak the "ass" of the pan in a bowl of cold water to stop cooking ingredients.
- To continue, add the softened butter in the preparation, nut by nut, while beating. Your sauce should be smooth and creamy consistency. Finally, pass the sauce through a chinois and pour into a gravy boat to serve immediately. You can clarify the butter before adding the egg yolks with the preparation. To do this, put it to melt over low heat without letting it brown. Let stand, then skim off by removing the whey, then keep warm.You can also vary the recipe using 1 / 3 vinegar and 2 / 3 dry white wine.
The cold bearnaise
- Cold béarnaise sauce is prepared in two different stages. First, make a traditional mayonnaise. For this, mix the mustard and egg yolk in a bowl, then season. Then add the oil while whisking vigorously net until a smooth sauce.
- Then gradually stir in the vinegar. When you arrived at this level of preparation, peel the shallots and chop them finely. Add them with the tarragon in mayonnaise and mix gently with a spoon.
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let’s get saucy…accessorize that tenderloin…. | the RARE belle
2014-12-23 01:01:52
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