Bearnaise Sauce

[PJ]

A restaurant here in Cincinnati called "El Coyote Tex Mex" serves this wonderful Bearnaise sauce with steaks. It is to die for. I tried to make it tonight using two different recipes. All I got was a mess of lumpy curdled butter. I followed the recipe and can't figure out what I did wrong. After the second batch I gave up. Does anyone have a fool-proof recipe to share? Thanks in Advance

Isn't that frustrating? I always found that the best time to curdle the bearnaise was when my chef was standing over my shoulder at culinary school. Yikes!

Here's a foolproof method!

BEARNAISE SAUCE

1-1/2 pounds clarified butter
2 ounces shallots, minced
4 ounces tarragon white wine vinegar
1 tablespoon dried tarragon
1/2 teaspoon black peppercorns, crushed
6 egg yolks
1-1/2 tablespoons fresh tarragon, chopped
Cayenne pepper to taste
Salt to taste
Fresh lemon juice to taste

Mix together shallots, vinegar, first batch of fresh or dried tarragon and peppercorns in a non-aluminum pan. Reduce by 3/4. Remove from heat and cool slightly.

Transfer reduction to a round bottomed stainless steel bowl. Add egg yolks and mix well.

Place the bowl over a hot water bath (barely simmering) and continue to beat until the yolks are thick and creamy. Be careful not to scramble the egg yolks; pull the bowl away from the hot water bath if it starts to get too hot.

Remove from heat. While whisking, gradually add the clarified butter to the egg yolks, drop by drop at first. If the sauce is too thick, thin with lemon juice or warm water.

Season to taste with salt, cayenne and a little lemon juice. Add the remaining tarragon.

Hold warm for no longer than 1-1/2 hours. Makes 1 pint.

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[Greg]

An add-on to Julie's excellent recipe: the way I was taught make any hollandaise sauce derivative was to cook the yolks to the "figure 8" stage. Meaning, while whisking the yolks over the water bath, stop momentarily and lift the whisk out and let it drip into the yolks in a figure 8 pattern. Early on in the cooking, the "8" will disappear before you are done making your "8". The yolks are done when the "8" stays on the surface of the yolks until you are done tracing the pattern. Sorry if this is difficult to understand; it's a lot easier to show than to write!
Additionally, if your sauce is curdled, this indicates that it was brought to too high a temperature. Another factor (in addition to how much you cooked the yolks) is the temperature of your clarified butter. The clarified butter should be just warm enough that it is clear. And yes, the chances of your sauce breaking are greatly enhanced when a chef-instructor is watching you, regardless of all other variables. My sauces instructor actually marked me down because my hollandaise came close to curdling.

[PJ]

Originally posted by ChefJulie:
Isn't that frustrating? I always found that the best time to curdle the bearnaise was when my chef was standing over my shoulder at culinary school. Yikes!

Here's a foolproof method!

BEARNAISE SAUCE

1-1/2 pounds clarified butter
2 ounces shallots, minced
4 ounces tarragon white wine vinegar
1 tablespoon dried tarragon
1/2 teaspoon black peppercorns, crushed
6 egg yolks
1-1/2 tablespoons fresh tarragon, chopped
Cayenne pepper to taste
Salt to taste
Fresh lemon juice to taste

Mix together shallots, vinegar, first batch of fresh or dried tarragon and peppercorns in a non-aluminum pan. Reduce by 3/4. Remove from heat and cool slightly.

Transfer reduction to a round bottomed stainless steel bowl. Add egg yolks and mix well.

Place the bowl over a hot water bath (barely simmering) and continue to beat until the yolks are thick and creamy. Be careful not to scramble the egg yolks; pull the bowl away from the hot water bath if it starts to get too hot.

Remove from heat. While whisking, gradually add the clarified butter to the egg yolks, drop by drop at first. If the sauce is too thick, thin with lemon juice or warm water.

Season to taste with salt, cayenne and a little lemon juice. Add the remaining tarragon.

Hold warm for no longer than 1-1/2 hours. Makes 1 pint.

Dear ChefJulie,

Thank you, thank you! I will try your recipe tomorrow. I am determined to make a Bearnaise sauce that is creamy and as good as I've had in restaurants. Tomorrow is a new day, and a new challenge. I'm not going to let this beat me up. I know I can do it right if I just calm down and relax. And with your recipe I know I can achieve good results. PJ

[Dlee]

PJ,
Here is a little trick that can make it a little easyer, if you are making a small amount. "The food processor."
1. Using any recipe, after you cook your eggs (yolks) put them into the food processor fitted with the blade, have your clarified butter (warm to the touch) and your warm water, beside the machine.
2. Turn on the machine and slowly drizzle the clarified butter into food processor. If you see the emulsion starting to get too thick then add alittle warm water to thin it out. Keep repeating this process until you have your desired amount.
3. Pour out into a bowl and using a whisk add the rest of your ingredents.

Good luck!

D

[Pete]

One little thing I would change in Julie's recipe. I always make my tarragon reduction and then wait until the end to add it in. That way if you ruin your hollandaise beyond repair you don't lose all the time and money of losing all that tarragon reduction.

[mudbug]

PJ,

Boy are you going to enjoy it!!!

[cape chef]

pj, Two things that are also important are
1)The butter must be no cooler than 90 degrees and no hotter then 110 degrees
2)I advice adding your reduction before you emouslify,reason #1 as the warm butter is added to the yolks the flavor of your reduction is aloud to infuse more deeply into your sauce,#2 Adding the reduction to a finished sauce could deflate some of your volume.either way....enjoy

[PJ]

Originally posted by cape chef:
pj, Two things that are also important are
1)The butter must be no cooler than 90 degrees and no hotter then 110 degrees
2)I advice adding your reduction before you emouslify,reason #1 as the warm butter is added to the yolks the flavor of your reduction is aloud to infuse more deeply into your sauce,#2 Adding the reduction to a finished sauce could deflate some of your volume.either way....enjoy

Thanks for the additional information on Bearnasie sauce. I am taking all the hints and suggestions to heart. Let you all know how it turns out.

[PJ]

Originally posted by PJ:
A restaurant here in Cincinnati called "El Coyote Tex Mex" serves this wonderful Bearnaise sauce with steaks. It is to die for. I tried to make it tonight using two different recipes. All I got was a mess of lumpy curdled butter. I followed the recipe and can't figure out what I did wrong. After the second batch I gave up. Does anyone have a fool-proof recipe to share? Thanks in Advance

Thanks to all of you who replied to my request for the perfect recipe for Bearnaise sauce. I appreciate the recipe and directions for achieving the perfect sauce. I am going to stock up on Tarragon, butter, and shallots, etc and chain myself to the stove until I get it right. I can make an excellent hollandaise, so I know I can do this sauce. I will let you know how I do. Thanks so much! PJ

[PJ]

Originally posted by ChefJulie:
Isn't that frustrating? I always found that the best time to curdle the bearnaise was when my chef was standing over my shoulder at culinary school. Yikes!

Here's a foolproof method!

BEARNAISE SAUCE

1-1/2 pounds clarified butter
2 ounces shallots, minced
4 ounces tarragon white wine vinegar
1 tablespoon dried tarragon
1/2 teaspoon black peppercorns, crushed
6 egg yolks
1-1/2 tablespoons fresh tarragon, chopped
Cayenne pepper to taste
Salt to taste
Fresh lemon juice to taste

Mix together shallots, vinegar, first batch of fresh or dried tarragon and peppercorns in a non-aluminum pan. Reduce by 3/4. Remove from heat and cool slightly.

Transfer reduction to a round bottomed stainless steel bowl. Add egg yolks and mix well.

Place the bowl over a hot water bath (barely simmering) and continue to beat until the yolks are thick and creamy. Be careful not to scramble the egg yolks; pull the bowl away from the hot water bath if it starts to get too hot.

Remove from heat. While whisking, gradually add the clarified butter to the egg yolks, drop by drop at first. If the sauce is too thick, thin with lemon juice or warm water.

Season to taste with salt, cayenne and a little lemon juice. Add the remaining tarragon.

Hold warm for no longer than 1-1/2 hours. Makes 1 pint.

[PJ]

Originally posted by ChefJulie:
Isn't that frustrating? I always found that the best time to curdle the bearnaise was when my chef was standing over my shoulder at culinary school. Yikes!

Here's a foolproof method!

BEARNAISE SAUCE

1-1/2 pounds clarified butter
2 ounces shallots, minced
4 ounces tarragon white wine vinegar
1 tablespoon dried tarragon
1/2 teaspoon black peppercorns, crushed
6 egg yolks
1-1/2 tablespoons fresh tarragon, chopped
Cayenne pepper to taste
Salt to taste
Fresh lemon juice to taste

Mix together shallots, vinegar, first batch of fresh or dried tarragon and peppercorns in a non-aluminum pan. Reduce by 3/4. Remove from heat and cool slightly.

Transfer reduction to a round bottomed stainless steel bowl. Add egg yolks and mix well.

Place the bowl over a hot water bath (barely simmering) and continue to beat until the yolks are thick and creamy. Be careful not to scramble the egg yolks; pull the bowl away from the hot water bath if it starts to get too hot.

Remove from heat. While whisking, gradually add the clarified butter to the egg yolks, drop by drop at first. If the sauce is too thick, thin with lemon juice or warm water.

Season to taste with salt, cayenne and a little lemon juice. Add the remaining tarragon.

Hold warm for no longer than 1-1/2 hours. Makes 1 pint.

Dear Chef Julie,

I followed the recipe you gave me for the "Bearanise sauce" tonight. I did it, I made a perfect sauce thanks to you and your instructions. It is a keeper. I know what I did wrong now. I did indeed have my water too hot while whisking the egg yolks. I am so grateful for your help. The recipe is indeed a foolproof method. Now when the urge hits us for steak and Bearnaise sauce and the weather is too bad to get out, I can make my own. Only problem is grilling when the weather is bad. Nothing in my opinion beats a grilled steak.

But, if I may I have ask one other question from you. Can you keep Bearnaise sauce in the refrigerator for any length of time ? Guess you can't freeze it either? I made so much, I have lots of the sauce left over. Any suggestions? PJ

[PJ]

Originally posted by Dlee:
PJ,
Here is a little trick that can make it a little easyer, if you are making a small amount. "The food processor."
1. Using any recipe, after you cook your eggs (yolks) put them into the food processor fitted with the blade, have your clarified butter (warm to the touch) and your warm water, beside the machine.
2. Turn on the machine and slowly drizzle the clarified butter into food processor. If you see the emulsion starting to get too thick then add alittle warm water to thin it out. Keep repeating this process until you have your desired amount.
3. Pour out into a bowl and using a whisk add the rest of your ingredents.

Good luck!

D

I just wanted you to know the recipe "Chef Julie shared with me turned out great. But, I am interested in doing the blender method too. My arm gets so tired of whisking, and the blender sounds like the solution. Thanks for the input.

PJ

[PJ]

Originally posted by cchiu:
PJ,

Boy are you going to enjoy it!!!

I did so enjoy the Bearnasie sauce. It was truly wonderful.. I know I will gain 5 pounds from the meal tonight. It was soooo good. PJ

[Wambly]

Bearnaise and all other egg-emulsification/liason sauces should be thrown out after 4 hours if not sooner. You are dealing with partially cooked eggs. The chances of a food born illness are way to high to justify the few pennies saved thru trying to store the remaining sauce.