Butter Sauces

BEARNAISE SAUCE

500 MILLILITRES

Ingredients:

Shallots                                                                50 g

Peppercorns                                                         12

Fresh tarragon                                                      10g

Tarragon vinegar                                                  25 ml

Cold water                                                           40 ml

Egg yolks 10

Butter                                                                   400 g

Salt

Pepper

Chervil                                                                 10 g

Method

  1. Peel the shallots and cut them into fine dice and crush the peppercorns.  Place them in a non aluminium saucepan, add the tarragon stalks and tarragon vinegar. Bring to the boil, remove from the heat, cover and allow to infuse.
  2. When the infusion has cooled, add the water and egg yolks.
  3. Return to a low heat, whisking constantly until cooked to a sabayon.
  4. Remove from the stove, allow to cool slightly and gradually whisk in all the butter.
  5. Season and pass through a double thickness of muslin.
  6. Add the finely chopped tarragon and chervil leaves.

Notes:

  1. This sauce should be kept at blood heat or it may curdle.
  2. A stainless steel hand bowl is a suitable utensil for this sauce.
  3. This sauce is served with grilled fish or meat dishes.

 

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