Béarnaise Sauce

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Recipe Temp 174 F / 78.9 C
Recipe Time
Prep Time

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 1

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174 F / 78.9 C Recipe Temp
Recipe Time
Prep Time