Chef Johns Béarnaise Sauce Tarifi

Malzemeler

• 1 cup fresh tarragon leaves, coarsely chopped0.5 cup thinly sliced shallots1 teaspoon whole black peppercorns0.5 cup white wine vinegar0.5 cup white wine0.33333334326744 cup water0.25 cup chopped fresh tarragon1 teaspoon drained capers1 tablespoon cold unsalted butter2 large egg yolks3 tablespoons tarragon-vinegar reduction8 tablespoons cold unsalted butter1 tablespoon caper-tarragon compound buttersalt and cayenne pepper to taste1 pinch freshly ground black pepper

Hazırlanışı

1. Place 1 cup of tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine-mesh strainer, pressing tarragon mixture to extract as much liquid as possible.
2. For compound butter: Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle for about 1 minute. Add 1 tablespoon of cold butter. Mash and pound with a pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
3. For béarnaise sauce: Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.

Paylaş