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7 Reviews
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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