Bulletproof Bearnaise Sauce

StevoStevo Upgrade in Progress
edited September 2013 in Recipes

This is part three of my discovery of delicious French sauces that can be made Bulletproof. :grin:


 


The first two being Hollandaise sauce and Bechamel sauce.


 


Bearnaise sauce is a traditional sauce for steak. It is delicious! If you are going to eat steak today, make this sauce!


 


Bearnaise is a "child" sauce of the French "mother" sauce, Hollandaise. So the majority of the recipe is the same.


 


Ingredients:


Tarragon Vinegar:


- 50g or 1/4 cup of apple cider vinegar


- 15g or 3 tablespoons of finely chopped fresh tarragon leaves and stems


- another 5g or a tablespoon of chopped fresh tarragon leaves only


- 5g or a tablespoon of chopped fresh chervil


- 60g of finely chopped spring onions


- 1/4 cup of water


- 10 black peppercorns (optional, non-BP ingredient)


 


Hollandaise:


- 3 egg yolks, at room temperature

- 2 tablespoons water

- 125g - 175g unsalted butter, cut into 1.5cm cubes, at room temperature

- 2 tablespoons fresh lemon juice (optional)

- Good quality salt

- More water for boiling


 


Equipment:

- Double boiler or a pot of water with another heatproof bowl suspended over it.

- Wire balloon whisk (manual or electric)


- Fine-mesh sieve


 


Method:


1. Finely chop the tarragon, chervil and spring onions, and crush the pepper.


2. Mix together with the vinegar and 1/4 cup of water.


3. In a pan, bring to the boil and simmer for 5 minutes or until the liquid has reduced by about half.


4. Remove from heat and press the liquid out of the mix using the sieve. You only want to keep the liquid. Set aside to cool.


5. Set the water in the pot to boil. Once it has boiled, turn the heat way down so the simmering water is barely moving.

6. Separate the egg yolks from the whites and discard (or save them for something else)

7. Place the yolks and 2 tablespoons of water in the bowl.

8. Whisk the yolks and water together for 3 minutes to get air into the mix. It should end up being thick and increased in volume.

9. Start adding the butter one cube at a time. Whisk the cube in before adding the next one.

10. Place bowl over the pot. The bowl should fit snugly into the pan without touching the water (lift the bowl to check and remove some water if it does). Depending how much trouble it is to whisk the butter you can do this earlier to help.

11. Whisk the mix until it is thick and consistent, and warm (not hot).

12. Make sure to stir it constantly.

13. Remove from heat and add the salt.

14. Little by little, add in the "tarragon vinegar" and whisk in before adding the next bit. Continue until its all mixed in. Add the lemon here too if you want it.


15. Stir in the chopped tarragon leaves, whisk a bit more and you should be finished.


Tips:

- Cut the butter while its semi-frozen, it will be easier.

- Try not to have the yolks over the heat for too long to minimise oxidation.


 


This sauce should be served warm with a nice piece of grass-fed beef and steamed fresh vegetables. Enjoy!


 


steak-bearnaise.jpg


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