Blend
Easy Béarnaise Sauce
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18 Reviews
Clay W.
December 1, 2023
Did others actually have concentrated vinegar to return to the pan?
sporty
December 3, 2023
Greets Clay.. I just came by here to recheck the ratios and noticed your post. I didn’t have a lot of liquid on my first try, so I just upped the vinegar a bit. In fact you could make more and squeeze bottle it.
Happy holidays
Happy holidays
SalliM61
April 4, 2022
I made this for the first time yesterday. I dont think I will ever go back to shop bought which is expensive and not as good. The quantities made a very generous serving for two people. There was nothing wasted as it was amazing. Thank you !
sporty
August 27, 2021
Gonna echo Jenna below.. da hamm man, that kinda blew my mind 😘
Mom came over for my b-day dinner tonight and although I was hesitant at first (cuz old school), ultimately I decided thunderbirds are go for this version. A smooth sauce was born over low heat in the first try! Perfecto over a tenderloin filet, blasted on a 450f pan, with sousvide asparagus (180f 10min). Me thinks this will be made over and over again! I was nervous trying this but wow so easy … but ya still gotta get your whisk on 💪
Thanks food52 🖖
Mom came over for my b-day dinner tonight and although I was hesitant at first (cuz old school), ultimately I decided thunderbirds are go for this version. A smooth sauce was born over low heat in the first try! Perfecto over a tenderloin filet, blasted on a 450f pan, with sousvide asparagus (180f 10min). Me thinks this will be made over and over again! I was nervous trying this but wow so easy … but ya still gotta get your whisk on 💪
Thanks food52 🖖
Jenna
August 24, 2021
This technique Blew. My. Mind. Wow! I was super suspect the whole time. But it turned into a super fluffy herby béarnaise that really brought the meal together. Tonight was our 18th wedding anniversary, and since we live in Tahoe, where due to the fires we currently have the worst air quality in the world, we enjoyed surf & turf at home. Thank You! Next up I'm going to try this technique for a hollandaise
sue
August 6, 2021
Even I could not mess thes up. Turned out very good. Added a little lump crabmeat to the sauce and served
TLS
March 11, 2021
This had to be one of the easiest and most fool proof ways to make béarnaise sauce, so thanks for this.
Four970Him
March 10, 2021
The reduction amount leaves almost no liquid whatsoever. The extremely little amount of butter made me suspicious also. I'm sorry but this created a very dissappointing sauce.
TLS
March 11, 2021
Truly must've fine something wrong then, as I've made this several times and it comes out great.
Jody A.
September 2, 2018
Okay, Yi Jun Loh, I had to come back here to tell you my results. Bar none! This turned out to be so easy and superb.
I made the sauce by prepping the macerated shallots and vinegar strained and set aside until I was ready to use it.
I decided to recreate the entire meal you have pictured above by sous-viding two Prime N.Y. Strips, hand-cut frites fried in peanut oil and duck fat, seasoned with a simple de Camargue fleur de sel, and a salad of mixed greens, arugula and baby spinach tossed in a champagne vinaigrette with goat cheese crumbles.
Before the searing of the steaks in my homemade ghee and some French butter and after the first fry of the potatoes, I finished assembling the sauce. Wow, so easy and it whisked together seamlessly. Also, I must note that surprisingly the sauce held together better than the traditional method, absolutely no separation at all.
Thanks to you this will be the only way I make Bearnaise from now on, the Bain-Marie is now vanquished for chocolate only! LOL
I have a question for you... Do you think I use your method here to make a simple Hollandaise, of course by eliminating the shallots and vinegar?
IE:
2 egg yolks
3 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon vegetable oil
1/8 teaspoon salt
1 dash of cayenne
1 tablespoon butter, softened at room temperature
I made the sauce by prepping the macerated shallots and vinegar strained and set aside until I was ready to use it.
I decided to recreate the entire meal you have pictured above by sous-viding two Prime N.Y. Strips, hand-cut frites fried in peanut oil and duck fat, seasoned with a simple de Camargue fleur de sel, and a salad of mixed greens, arugula and baby spinach tossed in a champagne vinaigrette with goat cheese crumbles.
Before the searing of the steaks in my homemade ghee and some French butter and after the first fry of the potatoes, I finished assembling the sauce. Wow, so easy and it whisked together seamlessly. Also, I must note that surprisingly the sauce held together better than the traditional method, absolutely no separation at all.
Thanks to you this will be the only way I make Bearnaise from now on, the Bain-Marie is now vanquished for chocolate only! LOL
I have a question for you... Do you think I use your method here to make a simple Hollandaise, of course by eliminating the shallots and vinegar?
IE:
2 egg yolks
3 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon vegetable oil
1/8 teaspoon salt
1 dash of cayenne
1 tablespoon butter, softened at room temperature
Jun
September 7, 2018
Hi Jody and Eddie, thank you so much! I'm so glad you liked the recipe. I was floored the first time I tested it too!! Haha. And your meal sounds absolutely delish. (Steaks seared in ghee?! I gotta try that!)
Also yes, you could definitely whip up a hollandaise with this method too!
Also yes, you could definitely whip up a hollandaise with this method too!
Jody A.
August 30, 2018
Thank you, Yi.
Definitely going to be making this tomorrow to accompany my steak frites dinner!
Definitely going to be making this tomorrow to accompany my steak frites dinner!
isw
August 30, 2018
Been making it with a stick blender for years (just like mayonnaise). Why is this way better? Does it produce a better result?
Jun
August 30, 2018
Yup the results are quite different! If you do it mayo-style, very little air gets trapped in the sauce. But if you whisk it while heating it gently, the yolks get a bit cooked and holds its structure better, thereby allowing some air to be trapped in it. So it yields a fluffy, aerated sauce (which does deflate slowly over time, so serve it quick!), as opposed to a flat emulsification like a mayonnaise.
Eric K.
August 29, 2018
This was life-changing for me, Jun. Always thought I hated Béarnaise until I tasted your version, which is rich yet lighter and less nauseatingly claggy. Coated the steak (and my tongue!) beautifully.
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