Servings: Portions
Bearnaise Sauce in Oven
Bearnaise sauce made in a combi oven. This Bearnaise Sauce is made in Danish HOUNÖ ovens, from which we received this recipe.
Ingredients
- 35 gram Bearnaise essence
- 35 gram Water
- 4 gram Salt
- 65 gram Pasteurized egg yolks
- 125 gram Butter
- 3 sprigs Tarragon
Instructions
- Mix water, bearnaise essence, and egg yolks in a vacuum bag.
- Cut the butter into smaller pieces (about 1.5 x 1.5 cm) and add it to the bag.
- Preheat your HOUNÖ combi oven and cook as follows: 65 degrees Celsius (149 degrees Fahrenheit) - 1 minute.
- Insert the vacuum bag (which triggers an alarm when you open the door).
- CombiSmart - 65 degrees Celsius (149 degrees Fahrenheit) - 100% Fan speed - 100% humidity - 25 minutes.
- After the oven cycle, pour the contents of the bag into a tall and narrow container or cylinder and blend with an immersion blender.
- Roughly chop your tarragon leaves and add them to the sauce.
Notes
If you replace the bearnaise essence with white wine and lemon juice (and omit the tarragon at the end), you have a classic Hollandaise Sauce.