The Bearnaise

The Bearnaise

Ingredients

250g butter
4 tablespoons vinegar (white wine)
4 tablespoons white wine (may be replaced for water)
1,5 shallots
1 bunch of tarragon (5-6 twigs)
1/2 bunch of chervil (2-3 twigs)
4 egg yolks
Lemon juice to taste
Pinch of cayenne

Tips and tricks to get a perfect bearnaise everytime

If this is your first take at a bearnaise, you might want to double vinegar and white wine, just to make sure that you end up with enough essence. Make sure you buy fresh tarragon from your grocer, that is not packed up, since this often won’t have any taste to it. When seasoning, you have a choice between white and black pepper. White will look better, but black will have better taste. Lastly, have an ice cube ready when finishing the sauce. If it starts splitting, add the cube and it might save the sauce. The sauce must not be above 60’ degrees or else it will split.

Bearnaise essence

In a saucepan, add 3 tarragon stalks, vinegar, white wine, chopped shallots and a pinch of salt and pepper.
Boil until you have 2-3 tablespoons liquid left, this is your bearnaise essence. Pour it though a sieve into the saucepan you want to finish your sauce in.

Now melt the butter and pour the clarified part into a canister. Be sure to skim it, that way you will get rid of that foamy white milk proteins.

Now add the egg yolks to your essence and start whisking, and keep whisking until a bit of foam appears on top and the mixture starts thickening. Pour in a bit of your clarified butter and whisk it in. When absorbed mix in a little at a time until the sauce have the desired thickness. DO NOT pour in the butter to fast, or the sauce will start splitting and you will have to start all over. Now whisk in cayenne and lemon juice to taste and finish the sauce with chopped tarragon and chervil.

Enjoy!

Want a perfectly flame grilled steak to it?
Or just want to know more about this lovely bearnaise?

The Hollandaise

The Hollandaise

Ingredients

3 Egg yolks
50g butter (unsalted)
1 tablespoon water
1 tablespoon lemon juice
1 pinch cayenne

Start by melting the butter in a small saucepan. In a bowl, whisk together the yolks, water, lemon juice and cayenne. Put the bowl over a pan with simmering water, it must not be boiling too much, since this can help the sauce to split.
Now start whisking and do not stoop for the next 5 minutes. Gradually add the butter into the mixture, a little at a time. Once all the butter is incorporated you have smooth, velvet-like sauce. The Hollandaise.

 

Note on the side: Keep an ice cube ready when mixing in the butter. If it starts to split, just whisk it in and it might save the sauce.

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The sauce tomat

The sauce tomat

Ingredients:

75g Salted pork
75g Carrots
75g Onion
25g butter
25g Flour
2kg fresh tomatoes
1l stock (veal)
1 clove of garlic

Start by frying salted pork in butter until the pork is almost melted. To release the full flavor of the pork, place it in a saucepan with a bit of water and cover with a lid for about 5 minutes. The steam will then allow the fat to render out of the salt pork before starting to brown. Then add the vegetables and butter and let it sit for about 10 minutes over medium heat or until the vegetables becomes nice and tender. Sprinkle the flour through a sieve into the mixture. We are then using the fat, butter and salted pork to essentially making a roux. Then add in the tomatoes and let them cook for another 10 minutes. Finally add the veal stock, cover the pot with a lid at set it in the oven at 160 degrees for 1½ - hours. Now Blend it to release every last bit of flavor and then press it through a sieve and then through a piece of cloth.

Note on the side: If you think the sauce too acid, add some sugar to sweeten it. But please don’t sweeten it too much, otherwise you might just use ketchup instead.

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The Espagnole

The Espagnole

Ingredients:

50g butter.
25g flour.
2 carrots
2 Onions
Celery (we use ½ celeriac)
½dl tomato puré
2 twigs of thyme
4 bay leaves
1,5l stock (beef or veal)

This is commonly referred to as the brown of the five mother sauces.
Start by cutting the vegetables, onions, carrots and celeriac into pieces and put them in a large bottomed saucepan, with a bit of olive oil, to make our mirepoix. Let it cook for a couple of minutes and then add the puré, then give it a few more minutes until it almost starts to caramelize.
In a separate pan, melt half the butter and add the flour to make the roux. For this sauce we want a dark roux, so give it a bit of extra heat to get that nutty flavor, but don't burn it! Now add a third of the stock and start whisking to until there are no lumps left, then add the rest a third at a time while whisking. Add the mirepoix, thyme and bay leaves and let it simmer without lid for about 35 minutes and until the volume has been reduced to half. Stir it frequently to avoid scorching in the bottom.
Pour the sauce through fine sieve to remove solids and through a piece of cloth.
And there it is, the Espagnole.

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The Véloute

The Véloute

Ingredients:

25g butter.
25g flour.
½ l of stock (chicken or fish)

 

For this one we start by heating the stock in a saucepan. When it is hot, turn down the heat so it will just stay warm.
In a separate pan, melt the butter over medium heat. Be very careful not to turn the heat up too much, we do not want it to overcook and turn brown. When melted, add the flour and stir it till it starts forming a paste. You should now have a pale-yellow roux, that we will let cook just a little more until it turns a bit blonder, but not dark!
Now the whisking starts. Slowly add the stock to the roux whilst whisking like crazy, to make sure that there are no lumps of the roux left.
Let it simmer for about 30 minutes or until the total volume has been reduced by a third. Remember to stir it frequently to avoid scorching in the bottom of the pan. If you have not been whisking your best, some impurities will rise to the top, just remove them with a fork. There you have it, the Véloute.

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The Béchamel

The Béchamel

Ingredients:

25g butter.
25g flour.
300ml milk.
Pinch of ground nutmeg.
60g cheddar cheese, grated.
30g parmesan cheese, grated.

We are starting by making our roux. Melt the butter in a saucepan, then add the flour and stir it, till it is forming a paste. Over medium heat, start by adding one third of the milk, remember to keep whisking to prevent forming of lumps. Continue by adding one third at a time, still whisking of course. Season with salt and pepper a pinch of fresh grounded nutmeg to add the little extra. Cook the sauce for another minute before adding the cheese. And Voilá, you have your Béchamel sauce.

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