The food lab better home cooking through science ( PDFDrive ) 381
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BÉARNAISESAUCE
Béarnaiseistheultimatecreamyaccompanimenttosteak.
Find your tenderloin a bit lacking in fat and flavor? Never
fear, béarnaise sauce will come to the rescue! If you’ve
already learned how to make Foolproof Hollandaise Sauce
(here), then congratulations—you know how to make
foolproofbéarnaiseaswell.Thetwoarenearlyidentical,the
only difference being the liquid element.While hollandaise
is an emulsion of butterfat, egg yolks, and lemon juice,
béarnaise replaces the lemon juice with a tarragon-andshallot-scented
vinegar-and-white-wine
reduction.
Everythingelseisexactlythesame.
FOOLPROOF
BÉARNAISE
MAKESABOUT1CUP
1cupdrywhitewine
½cupwhitewinevinegar
2mediumshallots,thinlysliced(about½cup)
6sprigsfreshtarragon,leavesremovedandminced
(about2tablespoons),stemsreserved
3largeeggyolks
½pound(2sticks)unsaltedbutter,cutintorough
tablespoon-sizedchunks
Koshersalt
1.Bringthewine,vinegar,shallots,andtarragonstemstoa
boil in a small saucepan over medium-high heat and
cook until the mixture is reduced to about 1½
tablespoons and syrupy. Strain through a fine-mesh
strainerintoasmallbowl.
TOMAKEBÉARNAISEWITHANIMMERSION
BLENDER
2.Addtheeggyolksandwinereductiontotheblendercup
(or a cup that will just barely hold the head of your
blender).
3. Melt the butter in a small saucepan over medium-low
