Parman - Activate OP_GFY now!! on Nostr: Parman's Bearnaise Sauce. Instructions with secret tips (on special request). ...
Parman's Bearnaise Sauce. Instructions with secret tips (on special request).
Ingredients...
1 tbsp diced shallot (red onion or even brown onion is acceptable)
¼ cup any vinegar
¼ cup white wine (or dry vermouth better)
1/8 tsp cracked pepper
1.5 tbs tarragon (dried is fine)
¼ tsp salt (adjust later if using unsalted butter) - Quality of the butter matters immensely
Method...
Cook down to 2 tablespoons liquid to concentrate - strain. (Don't over do it)
3 egg yolks in a pan
Beat them up first, for a minute to thicken
Beat a tablespoon of butter and the vinegar reduction together
Beat eggs over heat to a custard. Approx 58 to 60 deg C. You'll notice the thickness and won't need a thermometer when you're an expert.
Tips...
Exact amounts don't matter, these decimals are just the result of scaling the recipe…
28.35g butter per yolk max, but
18.9g per yolk better tasting
If it splits, a drop of vinegar on the edge, and mix it in, it should re-emulsify. Otherwise beat an egg yolk and add the broken sauce bit by bit as you stir.
Do make sure you get the salt right, depends in your butter, taste as you go. Pepper to taste. Add more tarragon leaves again to the sauce at some point (after they've been strained from the cooked liquid).
#foodstr #Bearnaisestr
Ingredients...
1 tbsp diced shallot (red onion or even brown onion is acceptable)
¼ cup any vinegar
¼ cup white wine (or dry vermouth better)
1/8 tsp cracked pepper
1.5 tbs tarragon (dried is fine)
¼ tsp salt (adjust later if using unsalted butter) - Quality of the butter matters immensely
Method...
Cook down to 2 tablespoons liquid to concentrate - strain. (Don't over do it)
3 egg yolks in a pan
Beat them up first, for a minute to thicken
Beat a tablespoon of butter and the vinegar reduction together
Beat eggs over heat to a custard. Approx 58 to 60 deg C. You'll notice the thickness and won't need a thermometer when you're an expert.
Tips...
Exact amounts don't matter, these decimals are just the result of scaling the recipe…
28.35g butter per yolk max, but
18.9g per yolk better tasting
If it splits, a drop of vinegar on the edge, and mix it in, it should re-emulsify. Otherwise beat an egg yolk and add the broken sauce bit by bit as you stir.
Do make sure you get the salt right, depends in your butter, taste as you go. Pepper to taste. Add more tarragon leaves again to the sauce at some point (after they've been strained from the cooked liquid).
#foodstr #Bearnaisestr