Sauces Bearnaise & Hollandaise

Bearnaise

Ingredients

5 egg yolks, not the low cholestrol kind

1T filtered tap water

2C red wine vinegar

1 shallot, minced finely

0.25C fresh tarragon, minced finely

salt to taste

ground white pepper to taste

2 sticks butter (0.5lb)

Procedure

Put the vinegar, shallot, and tarragon in a small saucepan and reduce until only 0.5C of liquid remains. Strain solids out of reduced liquid and reserve liquid and solids separately.

Melt all the butter in a container which has a pouring lip. Heat the butter to greater than 146F, but less than 155F.

Place five egg yolks in a blender or food processor. Add tablespoon of filtered water. While running food processor or blender, drizzle butter at 146-155F into the food processor or blender. The yolk-butter emulsion will form - when the texture desired is reached, stop adding butter.

Add liquid (reduced) vinegar to taste.

Add solids (shallot, tarragon) to taste.

Add salt & white pepper to taste.

Blend briefly to combine, serve immediately.

Hollandaise

Ingredients

5 egg yolks, not the low cholestrol kind

1T filtered tap water

2T lemon juice

salt to taste

ground white pepper to taste

2 sticks butter (0.5lb)

Procedure

Melt all the butter in a container which has a pouring lip. Heat the butter to greater than 146F, but less than 155F.

Place five egg yolks in a blender or food processor. Add tablespoon of filtered water. While running food processor or blender, drizzle butter at 146-155F into the food processor or blender. The yolk-butter emulsion will form - when the texture desired is reached, stop adding butter.

Add lemon juice

Add salt & white pepper to taste.

Blend briefly to combine, serve immediately.

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