Béarnaise Sauce…
The audacious and irascible Travelling Gourmet TM…
MAKES Béarnaise Sauce…the Short & Simple way.
- Reduction
MIX a quarter cup of white wine vinegar/or Apple Cider vinegar and a half cup of white wine like a Trimbach Riesling (I love Alsacienne Rieslings), some finely chopped shallots. Add 3 stems of fresh Tarragon few stems of tarragon to the liquid mix saucepan. Simmer over low heat to reduce or use moderate to high BUT you must watch it. The old English saying is : A watched pot never boils. This is stuff and nonsense! Balderdash! The Travelling Gourmet TM says: A watched pot never BURNS! Reduced to about 15 – 20 ml. One tablespoon is 10ml. COOL>>>He’s no fool who plays it cool…:-)
2. Strain then COMBINE
STRAIN the flavorsome stock into a cup that just fits the head of an immersion blender. In the cup put 2 egg yolks, no white and one pinch of salt.
The head of the blender is to be covered by the liquid.
Meanwhile, melt a stick and a half of butter In a saucepan over low heat melt about 50g of butter. DO NOT use margarine or cancer causing transfats with deadly palm oil! Check the temperature with a Chef’s thermometer to register 100 C +/- 5C.
3. Drizzle…
Continue adding the butter in a thin, steady stream until it’s all been added. Like making Café Brulo Diabolique in Antoine’s of New Orleans (I love Antoine’s! So did American icons like J. Edgar Hoover of the FBI). The mixture should be about as thick as hotcake batter at this point. Season it to taste with salt…to your taste. Remember too much means high blood pressure…
Adjust the texture and viscosity to your taste. Check in the classic Chef’s way by coating the back of a spoon with the Béarnaise sauce and cut your forefinger across.
MIX in some fresh chopped Tarragon just before serving! ENjoy with a nice USDA Sirloin or Fish and Lobster from Canada! Guten Appetit!
This year on the 1st July is Canada’s 150th Anniversary! See my feature on Canada…Exclusive INterview with the Canadian High Commissioner
The Travelling Gourmet 