Béarnaise Bliss using a Aldi
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Bearnaise sauce, a luxurious and velvety concoction, is the culinary lovechild of hollandaise and the French countryside. Originating in the Béarn region of France, this sauce was first crafted in the 1830s, supposedly to celebrate the marriage of a local nobleman. With its vibrant green hue from fresh tarragon and parsley, it not only enchants the palate but also dazzles the eyes. Imagine drizzling this rich, buttery delight over a perfectly grilled steak or asparagus, and you’ve got a gourmet experience that’s fit for royalty. Fun fact: if you ever find yourself in a culinary debate, just remember that Bearnaise sauce is the French answer to the question, 'What’s the best way to elevate a dish?'
Ingredients
- 30 g Shallot
- 50 g White wine vinegar
- 10 g Tarragon
- 10 g Fresh chervil
- 3 Eggs
- 1 g Salt
- 1 g Pepper
- 150 g Butter
Steps
Aromatic Infusion
- Add 30 g of shallot, 50 g of white wine vinegar in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Add 5 g of tarragon, 5 g of fresh chervil in the food processor bowl.
- Mix manual: 8:00min / 100°C / Speed 1.
- Transfer the content of the food processor bowl in a strainer.
- Press to extract as much liquid as possible.
- Setaside the preparation content at a container.
- Wash the food processor bowl.
Emulsification
- Place the whisk.
- Add 3 eggs only the yellow in the food processor bowl.
- Transfer the content of the container in the food processor bowl.
- Add 1 g of salt, 1 g of pepper in the food processor bowl.
- Mix manual: 5:00min / 70°C / Speed 4.
Incorporate Butter
- Add 150 g of butter gradually in the food processor bowl.
- Mix manual: 0sec / 70°C / Speed 4.
Final Touches
- Remove the whisk.
- Add 5 g of tarragon, 5 g of fresh chervil in the food processor bowl.
- Stir gently with a spatula to combine.
- Adjust seasoning if needed.
- Serve Immediately.
