Sous Vide Bearnaise Sauce

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I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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Recipe Temp 174.2 F / 79 C
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This classic sauce becomes so very simple to make using the Anova Precision Cooker. No monitoring needed — just mix, cook and give it a quick whisk or blend (as I did with my immersion blender) and you’re done. The tang of the vinegar and the sweet, anise-like flavor of the tarragon are perfect together and make a great topping for fish or steak or chicken. This sauce is thick enough to use as a sandwich spread, too — perfect for chicken or turkey sandwiches. Go wild and use your imagination!
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Ingredients for 10

  • 1/4 cup white wine vinegar

  • 1/4 cup white wine

  • 2 tablespoons chopped fresh tarragon, divided

  • 1 tablespoon chopped scallion

  • Salt and freshly ground black pepper

  • 4 large egg yolks

  • 6 tablespoons unsalted butter, melted and cooled to room temperature

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 174ºF (79ºC).

  • Step 2

    Place vinegar, wine, tarragon, and scallion in a large saucepan. Season with salt and pepper. Bring to boil over high heat, lower to a simmer and cook over medium-low heat until reduced to 1/4 cup, about 5 minutes.

  • Step 3

    Strain the vinegar mixture through a fine-mesh strainer into a small bowl. Let cool for 5 minutes.

  • Step 4

    In a medium bowl, whisk together the egg yolks. Add the cooled vinegar mixture and whisk to combine. While whisking constantly, drizzle in the melted butter. Continue whisking until mixture is smooth.

  • Step 5

    Transfer the egg mixture to a large zipper lock bag. Seal the bag using the water immersion technique. Place in the water bath and set the timer for 45 minutes.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Transfer the contents of the bag to a medium bowl. Whisk or use an immersion blender to re-combine the sauce. Continue whisking or blending until smooth.

    • Step 2

      Stir in the remaining tablespoon tarragon. Serve as complement to meats, chicken or fish. Note: if held in refrigerator (will keep up to 1 week in sealed container), reheat by placing sealed bag of sauce into warm water. You may need to whisk again.

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174.2 F / 79 C Recipe Temp
Recipe Time
Prep Time