How can we turn the wheel of fortune when everything goes down in flames? Let’s find out what making Béarnaise sauce can teach us about failure and success.
Ingredients
- 1 cup / 300ml White vine vinegar
- 1 tablespoon Tarragon
- 1 tablespoon Chervil
- 1 tablespoon Black pepper
- 1 shallot (finely diced)
- 1 teaspoon Salt
- 2 sticks / 200g Butter
- 2 Egg yolks
How to make Béarnaise Sauce
- Pour white wine vinegar into the saucepan and heat it up. Alternatively use white wine or lemon juice with water.
- Add the chopped up tarragon, chervil with the crushed black pepper and finely dice the shallot. Red onion can be used in place of the shallot as it is very similar in flavor, however red onion will color our sauce much more than shallot would do.
- Stir fry until the vinegar reduced into about quarter of the original amount then reduce the heat.
- On very low heat add the butter and let it melt somewhat.
- Add the egg yolks.
- Whisk until the sauce is thickened up. Use a high walled cooking pot or similar if an electric whisk will be used to emulsify the sauce.
- Serve.
Enjoy!
Note: The original recipe of Béarnaise Sauce requires the butter to be melted first then slowly whisked to the egg yolks over a hot water bath emulsifying the sauce. Both method yields the same results.
Béarnaise Sauce Recipe
How can we turn the wheel of fortune when everything goes down in flames? Let’s find out what making Béarnaise sauce can teach us about failure and success.
Ingredients
- 1 cup / 300ml White vine vinegar
- 1 tablespoon Tarragon
- 1 tablespoon Chervil
- 1 tablespoon Black pepper
- 1 shallot finely diced
- 1 teaspoon Salt
- 2 sticks / 200g Butter
- 2 Egg yolks
Instructions
- Pour white wine vinegar into the saucepan and heat it up. Alternatively use white wine or lemon juice with water.
- Add the chopped up tarragon, chervil with the crushed black pepper and finely dice the shallot. Red onion can be used in place of the shallot as it is very similar in flavor, however red onion will color our sauce much more than shallot would do.
- Stir fry until the vinegar reduced into about quarter of the original amount then reduce the heat.
- On very low heat add the butter and let it melt somewhat.
- Add the egg yolks.
- Whisk until the sauce is thickened up. Use a high walled cooking pot or similar if an electric whisk will be used to emulsify the sauce.
- Serve.
Notes
Note: The original recipe of Béarnaise Sauce requires the butter to be melted first then slowly whisked to the egg yolks over a hot water bath emulsifying the sauce. Both method yields the same results.
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