Classic Bearnaise
By: Adriana Angelet
Published: Thursday, February 11, 2010 - 7:04pm

Ingredients




60 grams shallots, chopped
75 mls tarragon, chopped
45 mls chervil, chopped
10 cracked peppercorns
250 mls white wine vinegar
7 egg yolks
500 mls warm, clarified butter
1 salt and pepper to taste

Preparation

1 To make a bearnaise, combine chopped shallots, chopped tarragon, chopped chervil, peppercorns and white wine vinegar in a small pan over a medium heat. Reduce it to 60 millilitres and strain. 2 Place the yolks and reduction in a clean glass or stainless steel bowl and whisk them over simmering/steaming water until thick and pale and a ribbon forms when the whisk is lifted up. Whip in the lemon juice to stop the mix from cooking 3 Add the warm, clarified butter very slowly to emulsify it in the mix. Incorporate all of it this way but once the emulsion has started it can be added a bit quicker. 4 Season with salt and pepper. Finish by stirring in the chopped tarragon. 5 Yield: 600 millilitres 6 To make choron sauce: Add 60 grams tomato paste and 2 tomatoes cut into tiny concasse at the end with the bearnaise. 7 To make foyot sauce: Stir 90 grams warm glace de viande into the finished bearnaise.