Tuesday, 2 March 2010

Bearnaise sauce

Hmmmmm.  Yet again, as with nigella's hollandaise sauce, i could not get this to not separate.  i just think she tries to add too much butter to the sauce, and by the time the butter is absorbed, the egg has been over-heated and separates.  I have adjusted the recipe accordingly, and although this is as yet untried by me, whilst i was making it, with the amount of butter below, the sauce was looking good.

- Put 1 shallot, tarragon stalks, 1 tablespoon each of chopped tarragon and chervil, 2 tablespoons white wine vinegar, 2 tablespoons wine, and 1 teaspoon crushed peppercorns in a saucepan.
- Boil together until reduced to about 1 tablespoon, then strain and leave to cool.
- Put 3 egg yolks in a bowl with 1 tablespoon water and set over a pan of simmering water.
- Whisk together with the strained liquid.
- Then keep whisking as you add 150g soft butter, cut into 1cm cubes, until it is all absorbed.
- Taste, season and add juice of a 1/4-1/2 lemon to taste.

Even though it separated, it did taste better than it looks!

- Posted using BlogPress from my iPhone

1 comment:

  1. you just need to add one tablespoon ( or two) of hot water and to stir the up again ( excuse my english mistakes i'm french)