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Hollandaise - Bearnaise Sauce

by DJ's Kitchen (follow)
Winter (300)      Sauce (67)      French (46)      Butter (12)     


Clarify

Truly indulgent sauces are the dynamic duo Béarnaise and Hollandaise. Made with almost the same ingredients and method.

Without doubt Hollandaise is the one of the best sauces to put on a beautifully grilled steak. I've also used it on mini chicken mignon, a finger food favourite and of course my number one personal breakfast choice, Eggs Benedict.

With the simple addition of tarragon in the reduction and a little chopped through the finished sauce you create Béarnaise sauce. I've teamed it with prawns and other seafood as well as grilled beef and chicken cuts. I've also had success when dolloped onto a meaty soup or stew.

The sauces can have more flavour changes, the addition of a tomato concasse or basil pesto. The uses are endless.

Preparation Time: 20 minutes
Cooking Time: 5 minutes
Makes: 250ml servings

Ingredients
50 ml white wine vinegar
50 ml white wine
2 tsp black peppercorns
3 sprigs fresh tarragon (Béarnaise)
1/4 brown onion (Hollandaise)
150 gm butter (melted/clarified*)
2 egg yolks
Chives (garnish)



Ingredients

Method
*In a pan add the vinegar, wine, peppercorns and either the onion or tarragon. Bring to the boil and reduce by half. Cool slightly.



Ingredients

Place the yolks in a bowl, add 3/4 of the reduction.



Ingredients

Over a saucepan of almost boiling water whisk until thick. Be very careful not to overcook the yolks.



Ingredients

When thick remove from heat and slowly add the butter, a spoonful at a time whisking after each addition. Great care needs to be taken here so the sauce does not split. keep the ingredients warm but not hot, add the butter slowly.

.


Clarify

Taste the sauce and adjust the flavour by adding more reduction. At this stage the Hollandaise is ready, the béarnaise need some chopped tarragon added here. I also chopped some chives for another subtle flavour addition.



Clarify

To clarify butter, melt the butter slowly in the microwave ensuring it does not boil. Leave to settle for a minute or two. Remove only the fat solids leaving the milky residue.



Clarify

Categories
#Sauce
#Winter
#Butter
#French
I like this Recipe - 8
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the recipe photos - we all know what onions look like when being sautéed-no need to include that sort of thing.The printing for these recipes are TOO long and waste TOO much paper. I've commented before, but nothing seems to have changed.Still way too long. Eliminate useless pictures. Needs a better web designer for sure.
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