Bearnaise sauce is made from clarified butter emulsified in egg yolks and flavoured with herbs. Bearnaise is traditionally served with steak and the most common preparation is the bain marie method where a reduction of vinegar is used to acidify the yolks. However, with Cooking Chef the method is made much much simplar.
Preparation time: 3 minutes
Cooking time: 10 minutes
Attachments: Blender, Flexi Beater
- Peel the shallots. Add half of the tarragon leaves, the shallots and the wine to the blender and blend carefully on maximum speed.
- Pour the content into the bowl. Attach the Flexi Beater. Set the temperature to 110ºC and the speed to stirring 1 and allow to cook for 4 minutes or until almost dry. Meanwhile, snip the reserved tarragon leaves.
- Remove the bowl and plunge it into cold water to cool (Leave the Flexi Beater in place). return to the machine, checking thatthe temperature is not over 55ºC.
- Add the egg yolks, salt and pepper to the bowl. Fit the splashguard with the lid open. Set the time to 7 minutes, the temperature to 70ºC and the speed to 3 using the pulse button and add the cubes of butter bit by bit.
- Increase the temperature to 85ºC continuing with speed 3 and cook for 2 minutes. Add the tarragon leaves 30 seconds before the end of cooking and mix carefully. Serve straight away.
Accompaniments: Serve the Bearnaise or choron sauce with grilled beef, tournedos or rib roast. the bearnaise sauce will wonderfully accompany salmon or grilled turbot.
Add 150g of tomato concasse and omit the chervil.
To make the tomato concasse (makes 800g):
Blanch the tomatoes by cutting a cross in the bottom of each, then plunging them into boiling water for 10-20 seconds and then refreshing them in a bowl of iced water. Use a paring knife to remove the skins. Then cut them into quarters and remove the seeds, place them onto a piece of kitchen paper, seed side down to dry. Cut into 1.5 cm cubes.
Make with 15ml (1 tbsp) of mint instead of tarragon.