Béarnaise Sauce

Ingredients for 2

• Tarragon (Chopped) 8g

• Shallot (Chopped) 10g

• White wine vinegar 30ml

• Peppercorns 6

• Dry Vermouth 160ml

• Egg yolks 4

• Water 30ml

• Butter (melted) 150g

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 174.0ºF / 78.9ºC.

• Step 2

  Put the tarragon, shallot, peppercorns, white wine vinegar and vermouth into a saucepan and cook over a medium to high heat. Allow the mixture to simmer and reduce, until there are 3 tablespoons (45ml) of liquid remaining. Take the pan off the heat and set aside.

• Step 3

  Lightly beat the egg yolks in a bowl. Strain the tarragon reduction into the egg yolks and discard the leftover tarragon and shallots.

• Step 4

  Add the melted butter and water to the egg yolks and whisk everything together.

• Step 5

  Pour the mixture into a small (quart/0.9 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed.

• Step 6

  Submerge the pouch in the water bath and leave to cook for 45 minutes.

• Step 7

  Once the béarnaise is cooked, pour it into a clean bowl and whisk to form a smooth sauce. Add salt, pepper and lemon juice to your taste.

• Step 8

  Keep the béarnaise warm in a pouch in the water bath or over a saucepan of just-boiled water until ready to serve. If the sauce gets too thick, add a few drops of boiling water to thin it out.

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• Step 0

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