Ingredients for 2
Tarragon (Chopped) 8g
Shallot (Chopped) 10g
White wine vinegar 30ml
Dry Vermouth 160ml
Egg yolks 4
Butter (melted) 150g
Set your Anova Sous Vide Precision Cooker to 174.0ºF / 78.9ºC.
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.
Lightly beat the egg yolks in a bowl. Strain the tarragon reduction into the egg yolks and discard the leftover tarragon and shallots.
Add the melted butter and water to the egg yolks and whisk everything together.
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.
Submerge the pouch in the water bath and leave to cook for 45 minutes.
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.
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.