Béarnaise Sauce (Classic method, Quick & Thermomix)
Sauces and Dips Thermomix International Specialities
2021-10-29
A refined French tarragon butter sauce in three versions: traditional, quick with immersion blender, and Thermomix
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Ingrédients:
Préparation:
Traditional Preparation (Bain-Marie Method)Make the reduction:
Place the shallots, half the tarragon and pepper in a small saucepan. Add the vinegar and reduce over medium heat until only 1–2 tablespoons of liquid remain. Strain and allow to cool slightly.
Whisk the yolks: In a metal bowl, combine the egg yolks and water with the reduction. Set the bowl over a pot of gently simmering water (bain-marie), ensuring the bowl does not touch the water. Whisk constantly until the mixture becomes pale, creamy and slightly thickened.
Incorporate the butter: Gradually add the butter, one cube at a time, whisking constantly. The sauce should remain warm but must not boil. Once all the butter has been incorporated, the sauce should be thick and glossy.
Finish and serve: Stir in the remaining tarragon, season with salt, and adjust with lemon juice if desired. Serve warm.
**Quick Béarnaise with Immersion Blender**
A fast alternative inspired by the popular "quick hollandaise" method.
Prepare the reduction as described above. Strain and let cool.
Melt 200 g butter and heat until hot (80–90°C).
Place the egg yolks, reduction and a pinch of salt in a tall mixing container.
Blend with the immersion blender while slowly pouring in the hot butter in a thin stream. The sauce should thicken immediately.
Add a little fresh tarragon or lemon juice to taste. Serve immediately.
Place the shallots, half the tarragon and pepper in a small saucepan. Add the vinegar and reduce over medium heat until only 1–2 tablespoons of liquid remain. Strain and allow to cool slightly.
Whisk the yolks: In a metal bowl, combine the egg yolks and water with the reduction. Set the bowl over a pot of gently simmering water (bain-marie), ensuring the bowl does not touch the water. Whisk constantly until the mixture becomes pale, creamy and slightly thickened.
Incorporate the butter: Gradually add the butter, one cube at a time, whisking constantly. The sauce should remain warm but must not boil. Once all the butter has been incorporated, the sauce should be thick and glossy.
Finish and serve: Stir in the remaining tarragon, season with salt, and adjust with lemon juice if desired. Serve warm.
**Quick Béarnaise with Immersion Blender**
A fast alternative inspired by the popular "quick hollandaise" method.
Prepare the reduction as described above. Strain and let cool.
Melt 200 g butter and heat until hot (80–90°C).
Place the egg yolks, reduction and a pinch of salt in a tall mixing container.
Blend with the immersion blender while slowly pouring in the hot butter in a thin stream. The sauce should thicken immediately.
Add a little fresh tarragon or lemon juice to taste. Serve immediately.
