Recipe for bearnaise with lactose-free butter
Lactose-Free and Homemade Bearnaise Sauce.
A good Bearnaise Sauce should be accessible to everyone, even if, like me, you prefer to avoid lactose.
The main ingredient of the sauce, as you know, is butter, and like all other dairy products, butter typically contains lactose. Living lactose-free can thus present its challenges, but because Bearnaise Sauce is one of the classics closest to my heart, I have in this lactose-free version replaced the regular butter with lactose-free butter. And it tastes just as it should: Rich, tangy, full-bodied, and buttery. Devoted Bearnaise lovers cannot tell the difference: It has been both tested and approved!
Ingredients
- 500 gram Butter
- 6 Egg Yolk
- 30 gram Bearnaise essence
- Spices Cayenne pepper, white pepper, lemon juice, and salt
- 8 gram Tarragon Fresh and chopped
Instructions
Sauce Bearnaise
- -
- Start by taking the eggs out of the fridge in good time so they have a chance to temper. Separate the eggs - yolks in one bowl and whites in another. Save the whites to make a delicious meringue or to add some extra protein to your next omelet.
- The most important thing when working with Bearnaise is to minimize the temperature differences between the ingredients as much as possible. Therefore, melt the butter well in advance so it has time to cool before you get serious with your Bearnaise:
- Take a pot and melt the butter over low heat.
- Pour the melted butter into a small pitcher. You can choose to clarify the butter if you wish – that is, to remove the white sediment from the butter.
- When both the yolks and butter are tempered, you can choose to "assemble" your sauce using the "classic method" or the "fail-safe method".
- -
- Find a small heavy-bottomed pot and set the stove to very low heat.
- Put the egg yolks and essence in the pot and whisk vigorously while heating.
- Continue whisking vigorously until it foams and thickens.
- Add the butter, a little at a time, while continuing to whisk.
- Keep whisking for a couple of minutes.
- Add the chopped tarragon, white pepper, salt, and cayenne pepper.
- Adjust seasoning with extra tarragon if necessary.
- Remove the pot from heat and serve immediately.
- -
- Bearnaise can also be made using a kitchen machine with a heating element (Monsieur Cuisine édition plus is, for example, an affordable option).
- This type of machine both whisks and ensures the right temperature throughout the process.
- Remove the stirring insert from the machine.
- Place the egg yolks and essence in the machine's mixing bowl.
- Mix for 6 seconds on speed 5.
- Then insert the stirring attachment into the machine.
- Heat the mixture at 70 degrees Celsius (158 degrees Fahrenheit) on speed 3 for 7 minutes. After 2 minutes, slowly add the butter, a little at a time.
- Finish by seasoning your Sauce Bearnaise with salt, white pepper, and cayenne pepper.
- Serve immediately.