The food lab better home cooking through science ( PDFDrive ) 382
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heat and continue to heat until the butter just begins to
bubble and registers 180° to 190°F on an instant-read
thermometer. Transfer it to a liquid measuring cup,
leavingthethinlayerofwhitishliquidinthepan(discard
it).
4.Inserttheheadoftheblenderintothebottomofthecup
and run the blender. Slowly pour in the melted butter.
Youshouldseethesaucebegintoformatthebottomof
the cup.As the sauce forms, slowly pull the head of the
blenderuptoincorporatemoremeltedbutter,untilallthe
butter is incorporated and the sauce has the consistency
of heavy cream. Season to taste with salt and stir in the
chopped tarragon. Transfer to a serving bowl or small
saucepan, cover, and keep in a warm spot (not directly
overheat!)untilreadytoserve.
TOMAKEBÉARNAISEINASTANDARDBLENDER
ORFOODPROCESSOR
2.Addtheeggyolksandwinereductiontotheblenderor
foodprocessorandblendonmediumspeeduntilsmooth,
about10seconds.
3. Melt the butter in a small saucepan over medium-low
heat and continue to heat until the butter just begins to
bubble and registers 180° to 190°F on an instant-read
thermometer.
4. With the blender running on medium speed, slowly
drizzleinthebutteroverthecourseof1minute,stopping
to scrape down the sides as necessary and leaving the
thin layer of whitish liquid in the bottom of the pan
(discard it). The sauce should be smooth, with the
consistencyofheavycream.Seasontotastewithsaltand
stirinthechoppedtarragon.Transfertoaservingbowlor
small saucepan, cover, and keep in a warm spot (not
directlyoverheat!)untilreadytoserve.
