Sous Vide Bearnaise Sauce
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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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
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Step 1
Set the Anova Sous Vide Precision Cooker to 174ºF (79ºC).
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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.
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Step 3
Strain the vinegar mixture through a fine-mesh strainer into a small bowl. Let cool for 5 minutes.
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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.
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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.
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Finishing Steps
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Step 0
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.
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Step 1
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.