Béarnaise Sauce – Maybe My Favorite ‘Aise

I adore a expert hollandaise , in addition to couldn’t live without mayonnaise , but if I had to pick an all-time favorite ’aise , it mightiness merely live béarnaise. This tarragon-spiked , shallot-infused hollandaise is absolutely perfect alongside whatever in addition to all steaks or roasts; peculiarly lean ones , similar our recent salt-crust beef tenderloin.

A sauce made from 75% butter has merely about advantages , in addition to elevating lean meat is merely ane of them. This is too first-class on potatoes , vegetables , equally good equally merely close whatever 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 final hollandaise sauce video , alongside ane small-scale tweak. If you’re feeling lucky , endeavour to exercise your hollandaise over medium oestrus , instead of low. That’s what I ordinarily role , but I played it security , in addition to went alongside depression oestrus inwards that recipe , fifty-fifty though using medium is much faster.

You’ll convey to continue an optic on things , but y'all should teach results similar to what y'all come across inwards this video. By the agency , merely similar when making regular hollandaise y'all tin accommodate the thickness past times adding inwards a footling hot H2O if necessary. So , whether you’re going to relish this alongside salt-crusted beef tenderloin , or something else merely equally special , I promise y'all give this béarnaise sauce a endeavour 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 in addition to cayenne pepper to taste

freshly the world dark pepper , optional

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