Since we all seem to make a very special roast for the Holidays, I think it deserves a special sauce. Béarnaise is one of my all time favorites, but like most things, I was always afraid to try it because I figured it was better left to the "experts". Then I looked up a couple recipes and realized it's just basically Hollandaise with different flavorings. So, since I've gotten pretty proficient at easy Hollandaise, I gave it a try. I'm glad I did.
You'll need:
2 egg yolks
1 and 1/2 sticks butter
3/4 cup white wine
1/4 cup white wine vinegar
1 large shallot sliced thin
1 tbsp dried tarragon.
Salt and pepper to taste.
Stick blender
Insulated cup that your stick blender will fit into. I used the RTIC 30oz tumbler.
Part of the hassle with sauces of this nature is getting them made and rested at the right time so they're still hot when it's time to eat. They don't hold well, nor do they reheat well. That's where the insulated cup comes in.
In a saucepan bring the wine, vinegar, shallot and tarragon to a boil over medium high heat. Lower heat to maintain a gentle simmer and let reduce to about 3 tbsp liquid. It'll take maybe 15 minutes.
Strain and let the liquid cool til you can hold your finger in it without screaming in agony. Again, about 15 minutes.
Put the butter in a pan over medium heat to melt. You want it at around 200°.
While that's melting, put your egg yolks and the wine-vinegar reduction in the insulated cup. (Tip, preheat the cup with boiling water beforehand). Hit them with the stick blender until it lightens in color and slightly thickens. About 30 seconds. Then, with the stick blender running, slowly drizzle in your hot butter. By the time all the butter is in, your eggs will be safely cooked and the sauce will be perfectly emulsified. At this point, it will be a little thin. Pop the top on the cup and let it sit for 10-15 minutes and it will magically thicken to the perfect consistency. It will hold for an hour or more with no loss in quality. And it's one of the most amazing sauces ever for beef, fish, chicken etc...
Sorry I didn't get any prep photos, I wasn't thinking about posting this.
Here's the finished product, the ramekin with the yellowish sauce.
You'll need:
2 egg yolks
1 and 1/2 sticks butter
3/4 cup white wine
1/4 cup white wine vinegar
1 large shallot sliced thin
1 tbsp dried tarragon.
Salt and pepper to taste.
Stick blender
Insulated cup that your stick blender will fit into. I used the RTIC 30oz tumbler.
Part of the hassle with sauces of this nature is getting them made and rested at the right time so they're still hot when it's time to eat. They don't hold well, nor do they reheat well. That's where the insulated cup comes in.
In a saucepan bring the wine, vinegar, shallot and tarragon to a boil over medium high heat. Lower heat to maintain a gentle simmer and let reduce to about 3 tbsp liquid. It'll take maybe 15 minutes.
Strain and let the liquid cool til you can hold your finger in it without screaming in agony. Again, about 15 minutes.
Put the butter in a pan over medium heat to melt. You want it at around 200°.
While that's melting, put your egg yolks and the wine-vinegar reduction in the insulated cup. (Tip, preheat the cup with boiling water beforehand). Hit them with the stick blender until it lightens in color and slightly thickens. About 30 seconds. Then, with the stick blender running, slowly drizzle in your hot butter. By the time all the butter is in, your eggs will be safely cooked and the sauce will be perfectly emulsified. At this point, it will be a little thin. Pop the top on the cup and let it sit for 10-15 minutes and it will magically thicken to the perfect consistency. It will hold for an hour or more with no loss in quality. And it's one of the most amazing sauces ever for beef, fish, chicken etc...
Sorry I didn't get any prep photos, I wasn't thinking about posting this.
Here's the finished product, the ramekin with the yellowish sauce.
