July 18th, 2015 by Lesley

I have been working with some clients on the various Mother Sauces and their variations, when I can a cross this little known variation.

It is not listed with the list of the other classics and I believe it is due to the reduced volume of butter, but I can assure you it really has all the flavour and texture of the Classic Hollandaise sauce.

I’m sure you will feel the same, so try it out and let me know.

This sauce is also great with eggs, vegetables and chicken.

Bretonne Sauce
Servings Prep Time
2 10 minutes
Cook Time
5 mintues
Servings Prep Time
2 10 minutes
Cook Time
5 mintues
Bretonne Sauce
Servings Prep Time
2 10 minutes
Cook Time
5 mintues
Servings Prep Time
2 10 minutes
Cook Time
5 mintues
Ingredients
Servings:
Instructions
  1. Place the butter into a small pot and place on the hear. Bring to simmering point, turn off.
  2. Place the egg yolks, mustard and vinegar into a tall jug and whisk for 1 minute, until all combined and lighter in colour.
  3. Continue with the whisk running for another minute and start slowly pour the melted butter into the egg mixture and continue to whisk until it is all combined and you have a thick sauce.
  4. Test for seasoning, I find it sometimes benefits from a little squeeze of lemon juice to just lift the flavour. (Adjust the seasoning if required)
  5. Add the chopped tarragon and mix with a spoon to combine.
  6. Place the jug in a heat proof container and add just boiled water up to the level of the sauce to keep the sauce warm, until needed.
Recipe Notes

If you prefer a slightly thinner sauce, add a little boiling water to the mixture and whisk again.

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July 18th, 2015 by Lesley

Bearnaise sauce is one of the ‘child/daughter’ sauces from the Classic Hollandiaise sauce, which is one of the 5 Classic Mother Sauces.

The classic way of making Hollandaise sauce is to cook the egg yolks and lemon juice over a bain-maire with whisking them together to achieve the emulsification.

In this recipe I use a simpler method, which still achieves a wonderful rich sauce.

Bearnaise Sauce
A rich buttery sauce, ideal to serve with steak and chips. One of the child/daughter sauces from the mother sauce Hollandaise sauce.
Servings Prep Time
2 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 15 minutes
Cook Time
5 minutes
Bearnaise Sauce
A rich buttery sauce, ideal to serve with steak and chips. One of the child/daughter sauces from the mother sauce Hollandaise sauce.
Servings Prep Time
2 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 15 minutes
Cook Time
5 minutes
Ingredients
Servings:
Instructions
  1. Place the butter into a small pot and bring to the boil. Then remove from the heat.
  2. Add the tarragon vinegar, lemon juice, shallots and peppercorns into another small pot and bring to the boil, allow to reduce by half.
  3. Place the egg yolks into a tall jug and add the water, add the vinegar/lemon juice reduction and using a hand blender, whisk the egg yolks and water together for at least 1 minute, allowing the colour to lighten.
  4. With the whisk still running slowly add the melted butter until it is all combined. Continue to whisk for a further seconds. Check the sauce for seasoning and adjust accordingly.
  5. Add the chopped tarragon and mix to combine.
  6. Place the jug into a heat proof container and fill with just boiled water, to keep your sauce warm until ready to use.
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Posted in Sauces & Dressings, Vegetarian Tagged with: , ,