Béarnaise Sauce – Perhaps My Favorite ‘Aise

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

A sauce made from 75% butter has only about advantages, together with elevating lean meat is only i of them. This is equally good first-class on potatoes, vegetables, equally good equally only nearly whatsoever seafood I tin imagine. And equally I mentioned inwards the video, this tin live used to brand quite the memorable eggs Benedict.

We’re using the same revolutionary technique hither that nosotros featured inwards our concluding hollandaise sauce video, amongst i pocket-size tweak. If you’re feeling lucky, endeavor to exercise your hollandaise over medium heat, instead of low. That’s what I normally use, but I played it safe, together with went amongst depression oestrus inwards that recipe, fifty-fifty though using medium is much faster.

You’ll bring to exceed on an oculus on things, but yous should teach results similar to what yous encounter inwards this video. By the way, only similar when making regular hollandaise yous tin adapt the thickness yesteryear adding inwards a footling hot H2O if necessary. So, whether you’re going to bask this amongst salt-crusted beef tenderloin, or something else only equally special, I promise yous 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 coldness butter

For the béarnaise:

2 large egg yolks

3 tablespoons tarragon vinegar reduction

8 tablespoons mutual coldness unsalted butter, cubed

1 tablespoon caper tarragon chemical compound butter

salt together with cayenne pepper to taste

freshly the world dark pepper, optional

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