Béarnaise sauce (cold-stable)

70°C (158° F)
Temperature
Sous vide time
0 People
Serves
Medium
Difficulty

Ingredients

Brearnaise yolk gel

  • 200g Egg yolks
  • 500g Olive oil
  • 200g water
  • 5g ground white pepper
  • 10g salt
  • 30g fresh Tarragon (reserve stems)
  • 200g Tarragon reduction (as below)
  • 80g Banana Shallots fine dice

Reduction

  • 500g white wine vinegar
  • 20g Tarragon stems
  • 10g black peppercorns
  • 30g shallot trimmings

Comments

MS
Michael Sørensen
Why olive oil instead of butter?
3 months ago
chefzknife
It is more stable and dairy free, butter sets hard in the refrigerator this can be used straight from the fridge and added to a hot protein without splitting
3 months ago
DC
Debra crimmins
Please what if I don't own thermometer
2 months ago
DC
Debra crimmins
Thermomixer
2 months ago
chefzknife
Use a food processor no heat is needed when blending
about 1 month ago

Directions

  1. Cook egg yolks sous vide at 70C for 90 min and cool
  2. Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve
  3. Puree egg yolks in thermo mixer add tarragon vinegar and shallots gently stream in oil and water alternatively. Season and vac seal in piping bags and keep in refrigerator for up to 1 week

Comments

MS
Michael Sørensen
Why olive oil instead of butter?
3 months ago
chefzknife
It is more stable and dairy free, butter sets hard in the refrigerator this can be used straight from the fridge and added to a hot protein without splitting
3 months ago
DC
Debra crimmins
Please what if I don't own thermometer
2 months ago
DC
Debra crimmins
Thermomixer
2 months ago
chefzknife
Use a food processor no heat is needed when blending
about 1 month ago