It is only by using the correct recipe and the right cooking techniques that you will be able to make this sauce at home. The Bearnaise sauce is an absolute classic in French cuisine and is usually served in French brasserie and restaurants when ordering grilled Meats or Fish.
as this being a very old video I did when I started and In the light of recent comments about the measurements conversion from metric to table spoons not being accurate I propose to add the measurement of the Bearnaise sauce as per Joel Robuchon ‘s main assistant (companion) Eric Bouchenoire just to show that Bearnaise is never the same in 2 recipes.
this will allow to make a Bearnaise sauce for 4 people. use the same technique as in the video. except that you do the reduction with the shallots and tarragon plus pepper first and only add the chervil at the end.( the stage at which I am adding the rest of the herbs)
– 250 g of unsalted butter ( for the clarified butter)
– 4 egg yolks mixed 1 table spoon of water.
– 3 shallots finely chopped
– 4 tablespoons of chopped tarragon
– 2 tablespoons of chopped chervil
– 200 ml of white wine
– 100 ml of tarragon vinegar
– 2 teaspoons of freshly cracked black
– Salt and pepper to season
ingredients I use in the video:
2 table spoons of good quality dry white wine
3 table spoons of tarragon vinegar (or simple white vinegar if you do not have tarragon vinegar)
2 egg yolks
2 table spoons of cold water
100 grams of clarified butter
15 grams of finely chopped French shallot ( Aprox 1 small shallot)
2 tablespoon of freshly chopped tarragon (1 to start with then add the other one at the end)
1 table spoon of freshly chopped chervil (1 to start with then add the other 1 at the end)
1 teaspoon of black peppercorn (roughly crushed )
a pinch salt for the seasoning