Béarnaise Sauce – Perchance My Favorite ‘Aise

I adore a practiced hollandaise, together with couldn’t locomote without mayonnaise, but if I had to pick an all-time favorite ’aise, it mightiness simply live béarnaise. This tarragon-spiked, shallot-infused hollandaise is absolutely perfect amongst whatsoever together with all steaks or roasts; specially lean ones, similar our recent salt-crust beef tenderloin.

A sauce made from 75% butter has about advantages, together with elevating lean meat is simply 1 of them. This is likewise first-class on potatoes, vegetables, every bit good every bit simply almost whatsoever seafood I tin imagine. And every bit I mentioned inward the video, this tin live used to brand quite the memorable eggs Benedict.

We’re using the same revolutionary technique hither that nosotros featured inward our final hollandaise sauce video, amongst 1 modest tweak. If you’re feeling lucky, endeavor to do your hollandaise over medium heat, instead of low. That’s what I unremarkably use, but I played it safe, together with went amongst depression estrus inward that recipe, fifty-fifty though using medium is much faster.

You’ll bring to kicking the bucket along an oculus on things, but you lot should instruct results similar to what you lot encounter inward this video. By the way, simply similar when making regular hollandaise you lot tin adapt the thickness past times adding inward a picayune hot H2O if necessary. So, whether you’re going to savour this amongst salt-crusted beef tenderloin, or something else simply every bit special, I promise you lot give this béarnaise sauce a endeavor soon. Enjoy!

For the reduction:

1 loving cup fresh tarragon leaves, roughly chopped

1/2 loving cup thinly sliced shallots

1 rounded teaspoon whole dark peppercorns

1/2 loving cup white vino vinegar

1/2 loving cup white wine

1/3 loving cup water

For the chemical compound butter:

1/4 loving cup chopped tarragon

1 teaspoon drained capers

1 tablespoon mutual frigidity butter

For the béarnaise:

2 large egg yolks

3 tablespoons tarragon vinegar reduction

8 tablespoons mutual frigidity unsalted butter, cubed

1 tablespoon caper tarragon chemical compound butter

salt together with cayenne pepper to taste

freshly the world dark pepper, optional