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Bearnaise sauce (traditional method & Thermomix)

Prep Time 20 min mins
Cook Time 10 min mins
Total Time 30 mins
Racing: ,
Difficulty: intermediate
Servings: 8
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.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • 60 g shallots (finely chopped)
  • 2 tbsp. fresh tarragon (chopped)
  • 1 tsp crushed black pepper
  • 100 ml tarragon vinegar (or white vinegar)
  • 4 egg yolks
  • 2 tbsp. cold water
  • 220 g butter in pieces (soft or cold in cubes)
  • 1 pinch of salt
  • A few drops of lemon juice (Optional)
Instructions
  1. 1
    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.
    ________________________________________
    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.
Read it online: https://auxdelicesdecaroline.com/en/recipe/sauce-bearnaise-methode-traditionnelle-thermomix/