Originally Posted by LongHoursChef
To the OP:
Your question was to freezing bernaise and using for service. Like a few other people have stated it is not a good idea to freeze an emulusified sauce. I don't think it is a good idea to have the name "Bernaise" on your menu and use any of the recipe's above no matter how close in flavor or texture they may be. Keep true to your guests and give them exactly what the name and description of an item is.
In another statement you said your cooks have trouble making this sauce to order. Bernaise sauce would not be an item you want to make "a la minute". You would want them to make a fresh batch on a daily basis and even an hourly basis depending on how you want to hold this sauce complying with all health sanitation and procedures.
You do have some alternatives to have having and using bernaise sauce. There are hollandaise sauce bases out there that are stable at 140+ degree temps. They are easy to use, usually just adding water and poof! You now have a 30 second hollandaise. Just make a reduction with some tarragon ( that you can hold for a few days, so your not making everyday). With all easy sauce cheats like this a little tasting and seasoning will get you to a decent sauce that you can call "bernaise".
I hope this helps!!
Sooo...you're against calling the above recipes Bernaise (because it wouldn't be a "real" Bernaise?) but are perfectly OK using packet hollandaise...filled with god knows what chemicals, stablilizers, artificial flavors, etc...and a little tarragon infused vinegar and calling that Bernaise?
Lol, I think your version resembles "real" Bernaise less than a Bernaise semi-freddo would.
Are we really still at the point where the only thing that can have the title "Bernaise" in it is a warm egg yolk emulsified butter sauce with a vinegar/wine tarragon reduction? Guys, its 2012. Two thousand and twelve. Chefs and cooks have been deconstructing, pulling apart, twisting and turning and god knows what else to food and traditional recipes for decades. Using a familiar flavor combination and serving it in a unique or unorthodox way is becoming more commonplace every year. And it HAS been becoming more common for a LONG time.
Calling something a "bernaise gelato" familiarizes it to a lot of people instantly. Putting granitas/frozen custards on cold meat has been done a lot. This allows the chef to serve familiar flavors to people, and his food might be a touch more exciting to people who haven't experienced things like it before. Calling something a "tarragon frozen custard" holds no food memories for anyone, and allows no association for familiar flavors to take place. Again, if a chef can get a very similar flavor profile to his guests (hell, even a classic and played out one like Bernaise and beef) and make it exciting again, then more power to him/her.
yeah it isn't bearnaise ice cream at all but in the right situation it would be an interesting savoury course if they added red wine vinegar and shallots and folded in soft butter to the custard. i've seen lots of local newspaper articles saying how the new fake irish pub in town is so awesome that they even have guinness ice cream .... crazy really. or the place with garlic sorbet; next thing you know someone will come up with a foie gras creme brulee. i actually do like the idea of bearnaise semi fredo though, ..... if the steak is hot enough it will still be melting as it arrives at the table. that's one of the most interesting things i've heard in a while ....... still old school and fun as opposed to needing a BSC degree ,which is what it should be all about in the first place.
I'm curious as to how you can reconcile that a "bernaise ice cream" isn't appropriate but somehow a bernaise semi-fredo is? How is semi fredo "old school" and "fun" yet an ice cream isn't? They are practically the same thing....one is just has folded whipped cream in it and isn't run though an ice cream machine...? You think you would need a BSC degree to make an ice cream? I'm confused...
I dunno guys, to me it is a slippery slope. The greatest chefs in the world got where they are by, besides obviously having great technique, either doing something the world had never seen before in food (those people are super rare) or taking classic, familiar flavor and cutting them up, re-imagining, re-interpreting, etc all the stuff from chefs that came before them. I'm not saying that someone who puts a bernaise compoind butter on a steak is one of these chefs, I'm just saying that statements like "that shouldn't be called bernaise because it doesn't have butter/eggs/whatever" should probably not be spoken by chefs nowadays.
Of course, all this must be done with discretion. When executed poorly, this type of thing runs the risk of alienating your diners as opposed to delighting them, but really, in the year 2012, there aren't many limits on what can/should be done with food.
And by the way, I've had/made foie gras creme brulee, and it was f-n delicious. What's not to love about that idea?