Learn how to make a Béarnaise Sauce Recipe! Go to foodwishes.blogspot.com/2016/1... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Béarnaise Sauce recipe.
Very similar to the way I learned to make this sauce in a fussy french restaurant. John, you are the first person I have ever seen who has come close to teaching this techique. Great to see! it has superior results to the clarified butter method. A variation I recommend is with mint-serve with lamb and you will be happy.
Chef John I just want to thank you. Your videos over the years have helped me tremendously in the kitchen. I use your techniques in cooking anytime I enter the kitchen.
lol i just watched an episode of _a cook's tour_ yesterday where anthony bourdain is venting about a customer ordering béarnaise sauce with no butter. he was so pissed. XD
Béarnaise is definitely my favourite sauce. I have made tons of it, and I was led to believe that it was an incredibly difficult sauce to make. I have since learned that it´s really a lie, and it is actually quite easy to make. I have never made it this way though, and now I have to try that. It seems even easier. I also never used capers in the sauce before, but I can imagine what that would taste like, and I will have to try that as well. I have two tips. Finding high quality tarragon, that doesn´t taste like straw is sometimes difficult, at least in Sweden where I live, so I have found glass jars with tarragon preserved in vinegar in the stores. That is sometimes miles better than the crappy tarragon I can find in stores, so I use that instead. It´s great, and it lasts forever. Also, I usually add a little beef stock when I do the reduction. It´s a brilliant boost of flavour. Thanks for your videos. They are inspiring and entertaining. You´re the Willie Mays of sauce Béarnaise :-)
ei96byod I'm definitely going to try this method out with Hollandaise first. To have it split after waiting 30 minutes for the reduction? You would have to keep me out of range of breakable objects!
I know what you mean, but as long as the eggs haven´t scrambled it is usually fairly easy to save the sauce. Start with a new bowl, add one extra egg yolk to the bowl, and then slowly add the split mess while whisking heavily.
dude, I haven't commented yet, but thank you. your my favorite chef. where do you cook? do you have a restaurant? need an apprentice? keep them coming. you're word is law when i cook
Hey, Chef John. You just gave me an idea that I'm willing to share with you. I like to serve creamed spinach in a yorkshire pudding cooked in bacon grease (cooked in a 6 inch cast iron skillet). Conceivably you could take a cue from eggs sardou and use the creamed spinach filled yorkshire pudding instead of an english muffin, then use the steak (I've had great success using sliced shortribs in other dishes) and béarnaise. In the words of Alton Brown from his 'How to Archer' appearance, it's a 'cholesterol Katrina', but I think it has the potential to be a real winner. Also, side note: taking a cue from House of Prime Rib, putting minced bacon in creamed spinach is the bomb.
unfortunately I will never cook his recipes, but I love his videos. They make me calm... and often hungry. But it´s worth every second of my life. Thank you Chef John!
Chef John, have you done a video on beef rouladen? That's my all-time favorite recipe and served over spaetzle. Every birthday wmy husband takes me to a German restaurant so I can get my fix.
I grew up with packet béarnaise, which I'm sure isn't as good as this, but was enough to make it my favorite sauce. Couple Qs: 1) Would it be possible to make the reduction/multiple batches of the reduction ahead of time? 2) How important is the mortar and pestle aspect of the tarragon butter? 3) If it gets chilled anyway, why is it important to start with cold butter? Could I just let it chill longer? I don't really have saucier skills but I'd be interested in building them. :-)
Chef john that cutting board is amazing! Was it handcrafted from hardwoods? I would be curious how much it costs. I have a hand made chess board thats very intricite* but im sure use a lot of glue. While i dont mind using my 9x13 ish dimension plastic board cutting on a nice hardwood block is soo much smoother. Unfortunately i got a cutting board that is a great size but abrasive and doesnt feel like a hardwood. I was thinking fine grit sandpaper and some mineral oil may upgrade it perhaps but still. If you're going to invest in quality knives you may as well get a nice cutting board.
