Béarnaise Sauce
INGREDIENTS:
3 egg yokes
1 1/2 sticks (6 ozs.) clarified
butter
1 shallot, chopped
1 tablespoon tarragon, chopped
1 tablespoon black peppercorns, crushed
(Tellicherry)
2 fl. oz. white wine vinegar
1/8 teaspoon sea salt
1/8 teaspoon cayenne pepper
1 tablespoon tarragon, chopped for garnish
Water as needed
Place vinegar, black peppercorns, tarragon and shallots in a small sauce pan
and boil reducing down to about 2 tablespoons. Remove from heat and
strain mixture through a sieve into a metal bowl that will fit your double
boiler and allow to cool down a couple minutes. Add egg yokes to the
vinegar mixture and using a double boiler, whisk the egg mixture until
fluffy and continue whisking until the mixture thickens. Once mixture
has thickened, remove from the double boiler and add a small amount of the
clarified butter and whisk until thoroughly incorporated and continue adding
the clarified butter and whish until all the clarified butter is
incorporated. If the sauce is too thick add a few drops of water to
thin it as needed while adding and whisking in the clarified butter.
When all the clarified butter is incorporated into the egg mixture, add one
tablespoon of tarragon and season with salt and cayenne pepper to taste.
Place in a serving dish and serve while still hot. This sauce is great
with chicken and steak.
Pix below of
the Béarnaise sauce prepared on 04-11-09:
A few sequence pixs taken, however I got in a hurry and did not set up the
ingredients pix:
HISTORICAL INFORMATION:
The following is transcribed
from, Bull Cook and Authentic Historical Recipes and Practices
by
George Leonard Herter and Berthe E. Herter, Herter's, Waseca, Minnesota
Fifteenth Edition 1970, pages 161-162, now out of print describes some
historical information concerning the béarnaise sauce recipe as follows:
"This was invented by Chef Jules Colette from Bearn, France. He worked
at the restaurant Pavillon Henri V at Saint-German-en-Laye in Paris, France
for a time. He had, however, perfected the recipe long before he came
to work at this restaurant. Every chef at the restaurant tried to
claim the recipe as his own.
Béarnaise sauce is best served on hamburgers. Cover both sides of
the hamburger bun heavily with Béarnaise Sauce. Put lettuce on the
hamburger and tomato, and dill pickle slices on it too if you like them.
The Béarnaise sauce makes a hamburger a fabulously different dish. In
France, Béarnaise Sauce is served with roast beef or with such fish as
halibut. You dip your pieces of roast beef into the Béarnaise Sauce
instead of in gravy. It is really good and a welcome change every so
often for anyone.
Served with fish instead of tartar sauce, Béarnaise
Sauce is very good. It is excellent with fried fish or with cold fish
like salmon or tuna. It makes a wonderful cracker dip. Every
good cook should be able to make a good Béarnaise Sauce. Here is
the original recipe.
Take a small saucepan or frying pan. Put into
it one level teaspoon of grated green onions or shallots or one level
teaspoon of onion powder, one-fourth teaspoon of white pepper, one level
teaspoon of salt, two level teaspoons of dried tarragon leaves, rub the
leaves well before adding them and remove any stem pieces, two drops of
anise and four level tablespoons of vinegar. Heat over a low flame
until about one-third of the vinegar goes off in steam. Stir well
while this is going on, the remove the pan from the heat and let cool a
little. Take five egg yolks and beat them together well in a bowl with
a fork. Add the five beaten egg yolks gradually to the mixture in the
pan, stirring constantly and vigorously. Put the pan back on the stove
over a very low fire and gradually add about six ounces of melted butter,
stirring it in well. Do not let the sauce more than simmer. Be
sure that the butter is just liquid and warm, not too hot as it is added.
Stir the butter in well until the sauce is as thick as heavy cream.
The egg yolks cooking, cause the sauce to thicken. Remove the sauce
just as soon as it thickens well and let it cool slightly. Serve it
just slightly warm or even cold, never serve it hot."
Bill aka Mickey Porter 04-11-09.LEAVING ON A
SPIRITUAL NOTE
If you do not know Jesus Christ as your Lord and Savior, please take
this moment to accept him by Faith into your Life, whereby Salvation
will be attained.
Ephesians 2:8 - 2:9 8 For by grace are ye saved through
faith; and that not of yourselves: [it is] the gift of God: 9 Not of
works, lest any man should boast.
Hebrews 11:1 “Now faith is the substance of things hoped for,
the evidence of things not seen.”
Romans 10:17 “So then faith cometh by hearing, and hearing by
the word of God.”
Open this
link about faith in the King James
Bible.
Romans 10:9 “That if thou shalt confess with thy mouth the
Lord Jesus, and shalt believe in thine heart that God hath raised him
from the dead, thou shalt be saved.”
Open this
link of Bible Verses About Salvation,
King James Version Bible (KJV).
Hebrews 4:12 “For the word of God is quick, and powerful, and
sharper than any two edged sword, piercing even to the dividing asunder
of soul and spirit, and of the joints and marrow, and is a discerner of
the thoughts and intents of the heart.”
Romans 6:23 “For the wages of sin is death; but the gift of
God is eternal life through Jesus Christ our Lord.”
Romans 3:23 “For all have sinned, and come short of the glory
of God;”
Micah 6:8 “He hath shewed thee, O man, what is good; and what
doth the LORD require of thee, but to do justly, and to love mercy, and
to walk humbly with thy God?”
Philippians 4:13 "I can do all things through Christ which
strengtheneth me."
