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Bearnaise Sauce

post #1 of 15
11/12/00 at 12:01am
Thread Starter 
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
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post #2 of 15
11/12/00 at 12:41am
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.
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post #3 of 15
11/12/00 at 12:45am
Thread Starter 
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
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post #4 of 15
11/12/00 at 5:46am
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
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post #5 of 15
11/12/00 at 6:26am
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.
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post #6 of 15
11/12/00 at 7:32am
PJ,

Boy are you going to enjoy it!!!
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post #7 of 15
11/12/00 at 8:12am
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
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post #8 of 15
11/12/00 at 7:55pm
Thread Starter 
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.

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post #9 of 15
11/12/00 at 8:10pm
Thread Starter 
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
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post #10 of 15
11/16/00 at 8:07pm
Thread Starter 
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post #11 of 15
11/16/00 at 8:16pm
Thread Starter 
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

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post #12 of 15
11/16/00 at 8:28pm
Thread Starter 
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

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post #13 of 15
11/16/00 at 8:30pm
Thread Starter 
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

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post #14 of 15
11/16/00 at 8:36pm
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.
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post #15 of 15
11/30/00 at 4:56pm
Thread Starter 

I just found that out about keeping Bearnaise too long. Matter of fact, Chef Julie advised me of that. Too bad the sauce is so wonderful. But I agree with you it is not worth getting sick over. Thanks for the information. PJ
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