Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: UnConundrum on December 26, 2008, 01:10:59 am
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Name of Recipe: Sauce Bearnaise
Number of People: 4-6
Ingredients:
1 shallot (small, quartered)
1 tsp. tarragon (dried)
3 Tbsp. white wine
1 Tbsp vinegar (tarragon or red wine)
pinch salt
pinch black pepper
120 g butter
3 egg yolks
2 Tbsp. lemon juice
Preparation:
1. Put shallot into the TM and pulse 5 times.
2. Add tarragon, vinegar, wine salt and pepper. Process at 100C at stir speed for 5 minutes with the cap off to allow evaporation.
3. Insert butterfly and add remaining ingredients. Process at 80C, speed 3 for 4 minutes.
4. Press through a fine sieve and serve.
Photos:
(http://www.recipesonrails.com/recipes/photo/626-bernaise-sauce.png)
Tips/Hints:
Can hold the sauce at 60C speed 2 for about an hour.
More pictures can be found HERE (http://www.recipesonrails.com/recipes/show/626-bernaise-sauce)
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my goodness that's a hunk of meat! LOL (think that would feed my whole family with leftovers ;))
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LOL, my son is a growing boy :) Keeps telling me I don't make him enough protein. He didn't say that tonight ;)
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how old is he? i'm soooo not looking forward to feeding my 3 in 10-15 years time lol
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He's 27... pretty much on his own. He's finishing grad school this year and was home between semesters... The protein bit is just a joke as I'm always cooking, he's just not home. Ongoing joke is that they don't have any supermarkets in the city where his school is. That said, teenage boys eat like horses... never seem able to fill them ;)
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LOL - hope real vegetarians don't get offended by the accompaniment to the sauce. :D Maybe we should get a sauces section.
Nice piece of steak.
Great to see you've hit the ground racing. ;)
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I figured the picture would get a rise out of someone :)
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I made this sauce tonight and it was delicious. 80 C is definitely the go for these egg and butter sauces - nice recipe
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Oh wow this sauce is soooooooooo good I feel like such a smarty pants for making this sauce. :) :) :) :)
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thank you for this recipe - had overlooked it.
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This looks awesome. I love the way you refer to your 27 yo as a teenage boy!! Mine are exactly the same, one's 27, the other 25 and they eat me out of house and home when they're here! I love it too.... ;D
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Spoken like a true Mum.
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Tried this tonight. Tasted awesome, and more importantly tasted awesome to the wife (who's not a big steak eater).
She'd tried the avocado and bearnaise sauce steak at Hog's Breath and really liked it. I think this is as good, and on top of a "Cattleman's Cutlet" (with Avo) I think served up as good as the meal we paid $30/serve last week!
I didn't strain ours as I like the taste of the chunks of shallot and also only used 1Tb of bottled lemon juice (I find it to be stronger in my experience that "real" lemon juice), but other than that followed the recipe to a tee.
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:D I just realised that this recipe is in the Vegetarian section! Should have had a warning: Don't look at the picture!!
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Yes, think I mentioned to Warren before that I hope vegetarians don't freak when they see the picture.
Somebody said that one of the top restaurants here in Melb uses the TMX for Bearnaise - have to ask them for their recipe.
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Hi Everyone.
New here! Need some advice please ???
Tried the Bearnaise last night - separated completely (don't think my eggs were fresh enough :-[)
Tried again tonight with new eggs, but still separated - just not quite so bad.
I really want to master this one - any ideas?
.... and while I'm asking - any good white bread roll recipes?
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Haven't done the bearnaise sauce FKM but for rolls I use isi's normal bread recipe on the forum (adjusting the qty of flour and leaving out the seeds).
For a soft white roll, this one from the UK Thermomix site http://www.ukthermomix.com/recshow.php?rec_id=46
or this one is supposed to be pretty good too http://tenina.com/2009/11/the-best-rolls-ever-just-ask-my-niece (http://tenina.com/2009/11/the-best-rolls-ever-just-ask-my-niece)
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FKM, plain white rolls, no fuss.
520g white flour
2 teasp. dried yeast.
300mls. warm water
1 teasp. each of sugar and salt
Place in bowl, knead for 4 mins
Leave in bowl until double
Form into rolls or loaf, spray with water
Leave to rise to double
Bake in pre heated oven, 210c. for 20 mins
The whole process will take less than 2 hours
s
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Tried the Bearnaise last night - separated completely (don't think my eggs were fresh enough :-[)
Tried again tonight with new eggs, but still separated - just not quite so bad.
I really want to master this one - any ideas?
Try adding the egg yolks first and whipping then small amounts of the butter, softened while the machine is still beating (set it for a couple of extra minutes) & then finally the lemon juice?
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Funny as i browsed the vegetarian section and found this sauce with a nice picture :)
Sauce Bearnaise is most common served with steaks, boiled or fried fish, broiled chicken. Not very vegetarian :)
Anyway its a nice recipe and it goes well to many dishes.
As Bearnaise is a member of the Hollandaise family the same procedure as making Hollandaise can be followed.
Make sure that the eggs are room temperature. Dont heat the sauce up to more the 85 Celsius and not below 60.
If the sauce curdles then add a spoon of cold water.
Left over sauce can be refrigerated and stored for about 2 days. To reheat the sauce the easiest way is a Bain Marie or in a microwave at the lowest possible heat. Also you can use a sauce pan and heat up a couple of spoons and then whisk in the rest but at VERY low heat. One trick used by most chefs, is to put a hand on the side of the pot, and if you cant hold your hand on the pot then you remove it from the fire.
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FKM, plain white rolls, no fuss.
520g white flour
2 teasp. dried yeast.
300mls. warm water
1 teasp. each of sugar and salt
Place in bowl, knead for 4 mins
Leave in bowl until double
Form into rolls or loaf, spray with water
Leave to rise to double
Bake in pre heated oven, 210c. for 20 mins
The whole process will take less than 2 hours
s
Good thing I wrote this down at the time of the posting Chookie or I would never have found it again in this thread. Made these last week and they were excellent. Crunchy top but not too crunchy and with a lovely soft centre.
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Made this tonight. It was good although next time I would use half a tbsp less of vinegar. I didn't strain it as when I started to the strainer was also. Holding back the tarragon
I would also add a tablespoon or 2 of water to thin it down a bit
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Made this tonight for a valentine's day dinner, served with some fillet steak. Steak bearnaise is my husbands favourite dish, and I was rapt with how easy it is to do with TMX. I didn't seive either, due to laziness, but much of the shallot got caught on the butterfy so, I thought the texture was okay anyway. I only added a squeeze of lemon rather than 2 tbspoons and we liked the spooning, rather than, pouring consistency. How easy, no double boiler, no whisking in butter a cube a time, would be tempting to make more often, but I also made Nigella's instant chocolate mousse (was yummy, alhtough not instant) and I am feeling the effects of having had so much butter and cream!
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Made this tonight for first time (my eggs were still in fridge instead of room temperature) and substituted thyme for tarragon as didn't have enough.
Lovely and tangy and complemented peppery herb crusted steak very well (will post recipe on forum)
Here's a photo:
(http://i1185.photobucket.com/albums/z359/Fotographies/P1030149.jpg)