Chef Johns Bearnaise Sauce Recipes

CHEF JOHN'S BUTTERLESS BEARNAISE SAUCE

Chef John's Butterless Bearnaise Sauce image

This is a really quick, easy, nice sauce for steak that has no butter. Did I mention it has no butter? Just a few minutes of preparation and onto the steak it goes.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

2 egg yolks
½ teaspoon freshly ground black pepper, or to taste
2 teaspoons tarragon Dijon mustard
1 teaspoon tarragon vinegar
1 teaspoon water
1 pinch salt

Steps:

Whisk egg yolks, black pepper, tarragon Dijon mustard, tarragon vinegar, water, and salt in a metal mixing bowl or small saucepan. Place over low heat and whisk until mixture foams, small wisps of steam appear from the sauce, and sauce is hot and thick, 1 to 2 minutes. Raise and lower the pan over the heat to increase or reduce heat.
Remove from heat and whisk a few more seconds to make sauce slightly fluffy. Serve immediately.

Nutrition Facts : Calories 29.6 calories, Carbohydrate 1 g, Cholesterol 102.4 mg, Fat 2.2 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 66.6 mg

CHEF JOHN'S BEARNAISE SAUCE

Chef John's Bearnaise Sauce image

I adore a good hollandaise and couldn't survive without mayonnaise, but if I had to pick an all-time favorite 'aise, it might just be béarnaise. This tarragon-spiked, shallot-infused hollandaise is absolutely perfect with any and all steaks or roasts, especially lean ones.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 55m

Yield 8

Number Of Ingredients 15

Ingredients

1 cup fresh tarragon leaves, coarsely chopped
½ cup thinly sliced shallots
1 teaspoon whole black peppercorns
½ cup white wine vinegar
½ cup white wine
⅓ cup water
¼ cup chopped fresh tarragon
1 teaspoon drained capers
1 tablespoon cold unsalted butter
2 large egg yolks
3 tablespoons tarragon-vinegar reduction
8 tablespoons cold unsalted butter
1 tablespoon caper-tarragon compound butter
salt and cayenne pepper to taste
1 pinch freshly ground black pepper

Steps:

Place 1 cup tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine mesh strainer, pressing vegetable/herb mixture to extract as much liquid as possible.
Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle about 1 minute. Add 1 tablespoon cold butter. Mash and pound with pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 2.9 g, Cholesterol 85.6 mg, Fat 14.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 8.6 g, Sodium 38.4 mg, Sugar 0.5 g

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