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⬅️ Previous capture (2022-04-28)
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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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