The Food Lab: Better Home Cooking Through Science

(Nandana) #1

FOOLPROOF


BÉARNAISE


MAKES ABOUT 1 CUP


1 cup dry white wine
½ cup white wine vinegar
2 medium shallots, thinly sliced (about ½ cup)
6 sprigs fresh tarragon, leaves removed and minced
(about 2 tablespoons), stems reserved
3 large egg yolks
½ pound (2 sticks) unsalted butter, cut into rough
tablespoon-sized chunks
Kosher salt




  1.  Bring   the wine,   vinegar,    shallots,   and tarragon    stems   to  a

    boil in a small saucepan over medium-high heat and
    cook until the mixture is reduced to about 1½
    tablespoons and syrupy. Strain through a fine-mesh
    strainer into a small bowl.




TO MAKE BÉARNAISE WITH AN IMMERSION


BLENDER




  1.  Add the egg yolks   and wine    reduction   to  the blender cup

    (or a cup that will just barely hold the head of your
    blender).



  2. Melt the butter in a small saucepan over medium-low

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