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