✨ Two menus for entertaining in September
Don’t wait for an opportunity. Create one.
NEW — Menu No. 14
What if you were the one to send out the invitation?
Almost everything is prepared in advance, so you can enjoy your guests’ company as soon as they arrive.
WORTH REDISCOVERING — Menu No. 1
They’re arriving at 7 pm. So am I.
The menu for those days when you really don’t have time.
Bearnaise sauce (traditional method & Thermomix)
Description
Bearnaise sauce is a staple of French cuisine. It is made by reducing shallots, pepper, tarragon and vinegar, then whisking in egg yolks and butter to form a creamy emulsion. It has a buttery, aromatic flavour, enhanced by the freshness of the tarragon and a hint of acidity. Traditionally prepared in a bain-marie, it can also be made quickly with a hand blender or easily with a Thermomix. Here are the three methods.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method in a bain-marie)
1. Reduction: Place the shallots, half the tarragon and pepper in a small saucepan. Add the vinegar and reduce over medium heat until only 1 to 2 tablespoons of liquid remain. Strain and leave to cool.
2. Egg yolks: Pour the yolks and water into a metal bowl with the reduction. Place over a simmering bain-marie (without the bottom of the bowl touching the water) and whisk until the mixture becomes creamy and frothy.
3. Adding the butter: Add the butter in small pieces, whisking continuously. The sauce should thicken and remain smooth. It must never boil.
4. Finishing touches: Add the remaining tarragon, season with salt and, if desired, a few drops of lemon juice. Serve warm.
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Quick version using a hand blender
A quick version inspired by the “hollandaise minute”.
1. Prepare the reduction as above, strain and leave to cool.
2. Melt 200 g of butter to 80–90°C.
3. Place the egg yolks, reduction and a pinch of salt in a tall beaker.
4. Blend while pouring in the hot butter in a thin stream: the sauce will thicken instantly.
5. Add chopped fresh tarragon or a squeeze of lemon juice to taste. Serve immediately.
THERMOMIX® METHOD
Thermomix version
1. Chop the shallots, 1 tablespoon of tarragon and the pepper for 5 seconds/speed 5. Scrape down.
2. Add the vinegar, cook for 10 minutes/100°C/speed 1 without the measuring cup.
3. Insert the whisk, add the egg yolks and water, whisk for 6 minutes/90°C/speed 3.
4. Add the butter in pieces, heat for 2 minutes/70°C/speed 2, then for a further minute without heat.
5. Add the remaining tarragon and salt, mix for 20 seconds/speed 2. Serve warm.
