The siphon variant of this classic
Recipe for bearnaise (siphon)
There are many who are “afraid” of the bearnaise sauce, as it requires a lot of attention and whisking.
Therefore, the siphon bottle is a perfect way to serve it, as you can prepare it 1-2 hours in advance.
Ingredients
- 250 gram Butter
- 60 gram Vinegar Use a good quality
- 1 pcs. Onion Ideally shallots
- 1 bunch Tarragon Can also be used dried
- 1 handful Chervil
- 4 pcs. Egg Yolk
- Lemon Juice A little for seasoning
- Salt A little for seasoning
- Pepper Ideally white pepper for seasoning
- Cayenne Pepper A little for seasoning
Instructions
- The butter must be clarified: Heat it slowly and once it is melted, pour it into your siphon. Discard the white sediment.
- Bearnaise essence is made by sautéing onions in the now empty pot, which still has some butter in it, then adding stalks from fresh tarragon, vinegar, white wine, a little salt, and pepper, and reducing it until just under half remains. Strain the essence and pour it into your siphon.
- The egg yolks are added directly into the siphon (make sure they are not from the fridge - they should be at room temperature).
- Then close the siphon, add 1-2 shots of nitrous oxide (1 for ½ liter - 2 for 1 liter), and shake thoroughly.
- Place the siphon in a water bath/sous vide at 60 degrees Celsius (140 degrees Fahrenheit) for at least 30 minutes.
- When all the food (the meat is ready), shake the siphon again a few times and dispense the sauce into a bowl, then add the fresh herbs (without the stems).
- Season it with lemon juice, salt, pepper, and cayenne pepper.
- It should be served in a warm bowl (just not over 65 degrees Celsius (149 degrees Fahrenheit), as the sauce will then separate)