Hollandaise & Bearnaise Sauces
Ingredients
Bearnaise Sauce
- ¼ cup chopped shallots
- ¼ cup chopped fresh tarragon
- 4 oz. white wine
- 4 oz. white wine vinegar
Hollandaise Sauce
- 4 egg yolks
- 1 lemon
- 2 tbsp hot water
- 4 oz. (1 stick) COLD butter
How-to
Make Reduction for Béarnaise Sauce
- In a heated skillet add shallots and tarragon
- Add white wine and white wine vinegar
While Béarnaise Sauce is reducing on the stove --
Start the Hollandaise Sauce (Don't be Afraid!)
- In a bowl add egg yolks (save egg whites in freezer for another day)
- Add juice of 1 lemon
- Add hot water
- Put bowl on top of pot of simmering water
- Whisk ingredients
- At 1 minute mixture will start to thicken
- Whisk until thickened to the consistency of loose mayonnaise. (As it thickens, you will start to see the stainless steel bottom of the bowl)
- Remove from heat
- Whisk in COLD butter gradually. (Tip: Put a dish towel under the bowl to keep it from moving.) Return to heat if necessary. Looking for a consistency that's thin enough to spoon but thick enough to where it will stand up
This finishes the Hollandaise Sauce. Use alone or add Béarnaise Sauce as follows:
Finish the Bearnaise Sauce
- Remove sauce from stove
- Strain into Hollandaise a little at a time and whisk thoroughly