First time I have made this and it came out perfect. Thanks for a great video precise and exactly to the point. No unnecessary chit chat. 👍 (I used a Bamix to make mine)
A little more complicated than it needs to be. You can just reduce all of that acid in the chopped up herbs until there is no liquid left in the pan. Then simply stir that into your emulsified egg/butter base to complete the sauce. Comes out with way more flavor than just half reducing the vinegar and straining out the flavor infused herbs like they did in this vid.
Easy and quick method, but It tends to get a bit of a foamy mouth feel to it when you don't cook the egg yolks first though. It's best to pasteurize the egg yolks first.
In case you are cooking for an ex alcoholic, just leave the wine out, it's not that big of a difference. For others people and including kids the cooking process will get rid of everything.
@@meaninglesscog the recipe only calls for 3 tbsp liquid in total, 1 1/2 tbsp are wine. My stove is able to boil off that little bit of liquid in total in just a few minutes. 3 hours, do you use a candle to heat up your pot? Did you ever make bernaise sauce before?
"that yields exactly the same result in 2 minutes flat" - except that your video contradicts this, since the reduction alone takes 5 mins. of cooking time and then must be cooled. Why say something like this in the description when literally everyone who tries this recipe is going to find out that it takes considerably longer than 2 mins.?
This isn't bearnaise. This is just tarragon flavored mayo. Bearnaise is a hot sauce, not a cold one. This method will render you a sauce, but it won't be bearnaise.
It's fool proof because even if you follow all the steps in this video successfully you will have made bearnaise just as incorrectly as an actual fool.
The best quick-formatted cooking channel on the whole internet, period. Glad I've found your channel today.
True. She is awesome. Clear and not so excruciatingly long with explanation. Just perfect.
We were first time béarnaise sauce makers and this recipe worked perfectly. So simple and absolutely delicious! Thank you!
Great video..... love the speed and no nonsense delivery.
Straight to the point ! 🙌 No blah blah blah ! 🤣 Thank you very much ! ❤️🔥💯 Love this video !!!!
I made this and it was sooo good!
Looks amazing, I will try it. cheers.
I was always 50/50 with a whisk over the double boiler, same with mayonnaise. The hand blender takes all the skill out of it and I love it. lol
Lol, I was thinking that to.
First time I have made this and it came out perfect. Thanks for a great video precise and exactly to the point. No unnecessary chit chat. 👍 (I used a Bamix to make mine)
New guy to answer questions.
Tried it. Came out even better than the traditional method!
A little more complicated than it needs to be. You can just reduce all of that acid in the chopped up herbs until there is no liquid left in the pan. Then simply stir that into your emulsified egg/butter base to complete the sauce.
Comes out with way more flavor than just half reducing the vinegar and straining out the flavor infused herbs like they did in this vid.
great recipe I am still the old school chef , i still do it by hand. Cheers - A chef to an Other chef 👍👍👍👍👍👍
ugh im so hungry.... dinner's almost done....
Easy and quick method, but It tends to get a bit of a foamy mouth feel to it when you don't cook the egg yolks first though. It's best to pasteurize the egg yolks first.
Use hot butter instead around 200F to cook the yolks
i love your channel, will try this if i can find tarragon
Steak and béarnaise sauce is my fave. Sadly, it has fallen off most menus. But...tarragon butter custard sauce on steak? Oh my.
the unmistakable orange hue of pasture raised eggs😮
Can’t get chervil here…any ideas? Also…no lemon juice???
Hi Nagi, do you use metric or US imperial measurements?
I see you used a US cup. What about tablespoonsin this recipe?
The wine could be replaced?
You can just use white wine vinegar only, leaving the wine out.
when is the egg cooking part?
Hey how are you ? I have a request that could you please make the bernaise sauce without alcohol . It would be really helpful. Hope to hear soon.
In case you are cooking for an ex alcoholic, just leave the wine out, it's not that big of a difference. For others people and including kids the cooking process will get rid of everything.
Or if you are underage the alcohol cooks off when your are cooking it
@@Jackd-rp3zw If you cook it for three hours. It is kind of a myth that the alcohol cooks out quickly. It takes a long time.
@meaninglesscog yeah that’s true but it’s a proven fact that at least 80% is burned most of the time I’m 13 and I have these sauces
@@meaninglesscog the recipe only calls for 3 tbsp liquid in total, 1 1/2 tbsp are wine. My stove is able to boil off that little bit of liquid in total in just a few minutes. 3 hours, do you use a candle to heat up your pot? Did you ever make bernaise sauce before?
How much gram butter you use ?
what is the song?
Yes this looks yummy I am gonna ask my mom to make this 😋👍
Just make it yourself bro im 12 and i can make it
@@mrnorthz9373 damn I'm 5 and I can make it. No one asked bruh
@@mcazares48 oh damn, its been a year. Seeing your past self is weird. And btw, i never made it
@@mrnorthz9373 HAHAHAHAHAH Thanks for your honesty
Thank you
Any concerns about food poisoning if the egg yolks are not cooked?
Ideally the vinegar should chemically cook the egg enough to prevent any risk of food poisoning
Never tried this but looks like a fancy flavoured mayo cant wait to try it!!
It’s unbelievable. Definitely not like mayo at all.
You’re not far off. Mayo is egg yolks and oil while this is butter and egg yolks.
Not sour like hollandaise?
Aren't the eggs still raw?
what happened to the sauted shallots?
Strained
Where is your stock you made at beginning?
it's called infused vinegar later on in the video.
Yum. Salmon looked good enough to eat. lol
Awesome Video👍. Look forward to making this soon.
You eat raw eggs?
No story about your distant relatives and getting straight to point? Is this real youtube?
Its the old youtube where prople made actual content
ehhh why put water???
"that yields exactly the same result in 2 minutes flat" - except that your video contradicts this, since the reduction alone takes 5 mins. of cooking time and then must be cooled.
Why say something like this in the description when literally everyone who tries this recipe is going to find out that it takes considerably longer than 2 mins.?
You prep the ingredients before hand. When it’s time to knock it out, it’s 2 mins. 🤷🏽♂️
This isn't bearnaise. This is just tarragon flavored mayo.
Bearnaise is a hot sauce, not a cold one. This method will render you a sauce, but it won't be bearnaise.
looked at this so many times, so why cook the wine and onions - I cant see where that is used.
Yum yum 😋
Butter needs to be hot!
Delish
I also love Women’s Weekly’s recipe which requires avocados. Yumba
So much easier to buy and cheaper 😊😊
But is it as fresh/tasty?
How in the world is it cheaper to buy lol this takes like 10 min to make
@@ykonratev less than 99p to buy in the supermarket
i use toro saus pack
Ok
gjær du?
bearnaise is not one of the mother sauces, lol: hollondaise, sauce tomate, veloute, bechamel and sauce espaniol
Fuck the sauce what’s the song name
🤮
Is it me or did anyone see blood on that plate eeeewww
Who noticed the mistake? He never incorporates what he cooks at the beginning.
No mistake. Made infused vinegar by pressing everything through a sieve. Don’t need the actual ‘bits’ of stuff..only the infusion.
He did, the infused vinegar
He did, the infused vinegar
He did, the infused vinegar
He did, the infused vinegar
That’s hollandaise sauce and the first step is totally unnecessary
lol, no it’s not, that’s what a Bernese sauce it- it has infused vinegar
Its not hollandaise
You are very wrong
The difference between hollandaise and béarnaise sauce is , the béarnaise has flavor of tarragon and hollandaise doesn’t !
The first step is what changes it from Hollandaise to bearnaise
How is this fool proof!?
It's fool proof because even if you follow all the steps in this video successfully you will have made bearnaise just as incorrectly as an actual fool.