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Sauces Bearnaise & Hollandaise

Bearnaise

Ingredients

5 egg yolks, not the low cholestrol kind
1T filtered tap water
2C red wine vinegar
1 shallot, minced finely
0.25C fresh tarragon, minced finely
salt to taste
ground white pepper to taste
2 sticks butter (0.5lb)

Procedure

Put the vinegar, shallot, and tarragon in a small saucepan and reduce until only 0.5C of liquid remains. Strain solids out of reduced liquid and reserve liquid and solids separately.
Melt all the butter in a container which has a pouring lip. Heat the butter to greater than 146F, but less than 155F.
Place five egg yolks in a blender or food processor. Add tablespoon of filtered water. While running food processor or blender, drizzle butter at 146-155F into the food processor or blender. The yolk-butter emulsion will form - when the texture desired is reached, stop adding butter.
Add liquid (reduced) vinegar to taste.
Add solids (shallot, tarragon) to taste.
Add salt & white pepper to taste.
Blend briefly to combine, serve immediately.

Hollandaise

Ingredients

5 egg yolks, not the low cholestrol kind
1T filtered tap water
2T lemon juice
salt to taste
ground white pepper to taste
2 sticks butter (0.5lb)

Procedure

Melt all the butter in a container which has a pouring lip. Heat the butter to greater than 146F, but less than 155F.
Place five egg yolks in a blender or food processor. Add tablespoon of filtered water. While running food processor or blender, drizzle butter at 146-155F into the food processor or blender. The yolk-butter emulsion will form - when the texture desired is reached, stop adding butter.
Add lemon juice
Add salt & white pepper to taste.
Blend briefly to combine, serve immediately.

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