24 – Bearnaise Sauce

bernese sauce

Ingredients:

  • Hacked shallot: 20 g
  • Hacked chervil: 5 g
  • Thyme: 2 g
  • Laurel: 1 leaf
  • Tarragon. 5 g
  • Vinegar: 50 g
  • White wine: 100 g
  • Water: 150 g
  • Salt and pepper: 10 g
  • Egg yolks: 225 g
  • Soft butter in pieces: 500 g
  • Hacked tarragon: 5 g

 

Method:

 

STEP

TOOL

INGREDIENT

SPEED

TIME

TEMP.

1 Blades + Mixing paddles Hacked shallot 20 g Hacked chervil 5 g Thyme 2 g Laurel 1 leaf Tarragon 5 g Vinegar 50 g White wine 100 g Water 150 g 2 15 min 45 WAIT TEMP
    FILTER THE CONTENT OF THE BOWL      
2 Blades + Mixing paddles Filtered Liquid Egg yolks 225 g Salt and pepper 10 g 2  0 82 WAIT TEMP
    LET COOL DOWN AT 10 °C (IN THE FRIDGE)      
3 Blades + Mixing paddles Cold reserved Mixture Soft butter in pieves 500 g Hacked tarragon 5 g 2 10 min  

 

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