Very similar to the way I learned to make this sauce in a fussy french restaurant. John, you are the first person I have ever seen who has come close to teaching this techique. Great to see! it has superior results to the clarified butter method. A variation I recommend is with mint-serve with lamb and you will be happy.
Chef John I just want to thank you. Your videos over the years have helped me tremendously in the kitchen. I use your techniques in cooking anytime I enter the kitchen.
Béarnaise is definitely my favourite sauce. I have made tons of it, and I was led to believe that it was an incredibly difficult sauce to make. I have since learned that it´s really a lie, and it is actually quite easy to make. I have never made it this way though, and now I have to try that. It seems even easier. I also never used capers in the sauce before, but I can imagine what that would taste like, and I will have to try that as well. I have two tips. Finding high quality tarragon, that doesn´t taste like straw is sometimes difficult, at least in Sweden where I live, so I have found glass jars with tarragon preserved in vinegar in the stores. That is sometimes miles better than the crappy tarragon I can find in stores, so I use that instead. It´s great, and it lasts forever. Also, I usually add a little beef stock when I do the reduction. It´s a brilliant boost of flavour. Thanks for your videos. They are inspiring and entertaining. You´re the Willie Mays of sauce Béarnaise :-)
ei96byod I'm definitely going to try this method out with Hollandaise first. To have it split after waiting 30 minutes for the reduction? You would have to keep me out of range of breakable objects!
I know what you mean, but as long as the eggs haven´t scrambled it is usually fairly easy to save the sauce. Start with a new bowl, add one extra egg yolk to the bowl, and then slowly add the split mess while whisking heavily.
lol i just watched an episode of _a cook's tour_ yesterday where anthony bourdain is venting about a customer ordering béarnaise sauce with no butter. he was so pissed. XD
unfortunately I will never cook his recipes, but I love his videos. They make me calm... and often hungry. But it´s worth every second of my life. Thank you Chef John!
Hey, Chef John. You just gave me an idea that I'm willing to share with you. I like to serve creamed spinach in a yorkshire pudding cooked in bacon grease (cooked in a 6 inch cast iron skillet). Conceivably you could take a cue from eggs sardou and use the creamed spinach filled yorkshire pudding instead of an english muffin, then use the steak (I've had great success using sliced shortribs in other dishes) and béarnaise. In the words of Alton Brown from his 'How to Archer' appearance, it's a 'cholesterol Katrina', but I think it has the potential to be a real winner. Also, side note: taking a cue from House of Prime Rib, putting minced bacon in creamed spinach is the bomb.
dude, I haven't commented yet, but thank you. your my favorite chef. where do you cook? do you have a restaurant? need an apprentice? keep them coming. you're word is law when i cook
To really spoil the meat-lovers in your life, put bearnaise on a bison burger with home made dill pickles. When the word "luscious" was invented, bearnaise sauce was the inspiration.
for those wondering how to do it quickly: 3-4 people, 125 g butter, 1 Tbsp fresh lemon juice, 1 tsp sugar, 1 tbsp dijon mustard, 2 egg yolks, 1 tsp dried Tarragon leaves, 1 tbsp creme fraiche, salt and pepper. Instructions: get a mixer, melt the butter, put all ingredients except butter in the container and mix, pour the hot melted butter into the egg mixture and have the blitz fuction on while doing it. enjoy obviously not that good tho, but pretty cloe
LITERALLY any time I hear "béarnaise" I think of the movie History of the World Part 1 Bearnaise and Count DeMonay (de moh-nay.....NOT de money) are arguing about who the raisins belong to..... "Don't get saucy with me, Bearnaise!"
I love bearnaise over grilled fish fillets. Your recipe is great. Bearnaise frustrates me. The reduction always disappear in seconds, and I can never make it achieve the right consistency. The same happens when I try to prepare hollandaise. You made me feel trying to prepare it again and maybe this time it will be a success. Thanks!
Why wouldn't you use a bain marie to make the actual sauce? :O :O Loved everything else about the recipe except this. You have so much more control over the temps like than rather than over a flame. Come on, you know that Chef John.
![АЛАУДИНОВ у Скабеевой: эти их ВСУ нас НЕ ДОГОНЯТ 😁 [Пародия]](http://i.ytimg.com/vi/an0anqU4WGQ/mqdefault.jpg)
Very similar to the way I learned to make this sauce in a fussy french restaurant. John, you are the first person I have ever seen who has come close to teaching this techique. Great to see! it has superior results to the clarified butter method. A variation I recommend is with mint-serve with lamb and you will be happy.
Chef John
I just want to thank you. Your videos over the years have helped me tremendously in the kitchen. I use your techniques in cooking anytime I enter the kitchen.
Usually when Chef John says "Optional" it means Not-Optional as in do not skip on it
You inspire my will to live
Porglit
Porglit ن
I like using a lot of wine to cook. I sometimes even put it in the food.
I hate boring cooking videos, your sense of humor makes learning how to cook bearable. Lol
after a five year hiatus, i have FINALLY caught up to everything i missed
i love you
After all, you are the Billy Mays of your bearnaise.
I think you meant "Willie Mays".
Keith Doran I was hoping the whole video to hear that
"Don't be saucy with me, Bearnaise." One of my favorite lines from History of the World Part I
Nathan Justice ohhhhhhhhhhhhhhhhh my God I am so glad I'm not alone.
"Do we have any of those...delicious raisins left?"
Béarnaise is definitely my favourite sauce. I have made tons of it, and I was led to believe that it was an incredibly difficult sauce to make. I have since learned that it´s really a lie, and it is actually quite easy to make.
I have never made it this way though, and now I have to try that. It seems even easier.
I also never used capers in the sauce before, but I can imagine what that would taste like, and I will have to try that as well.
I have two tips. Finding high quality tarragon, that doesn´t taste like straw is sometimes difficult, at least in Sweden where I live, so I have found glass jars with tarragon preserved in vinegar in the stores. That is sometimes miles better than the crappy tarragon I can find in stores, so I use that instead. It´s great, and it lasts forever.
Also, I usually add a little beef stock when I do the reduction. It´s a brilliant boost of flavour.
Thanks for your videos. They are inspiring and entertaining.
You´re the Willie Mays of sauce Béarnaise :-)
ei96byod I'm definitely going to try this method out with Hollandaise first. To have it split after waiting 30 minutes for the reduction? You would have to keep me out of range of breakable objects!
I know what you mean, but as long as the eggs haven´t scrambled it is usually fairly easy to save the sauce. Start with a new bowl, add one extra egg yolk to the bowl, and then slowly add the split mess while whisking heavily.
I smile everytime he says "Fresssssssssshhly ground black pepper"
That is one of the most beautiful wooden mortars I've ever seen! What is that, an especially mellow olive wood? How lovely.
lol i just watched an episode of _a cook's tour_ yesterday where anthony bourdain is venting about a customer ordering béarnaise sauce with no butter. he was so pissed. XD
unfortunately I will never cook his recipes, but I love his videos. They make me calm... and often hungry. But it´s worth every second of my life. Thank you Chef John!
John, as a mexican I haven't seen a take on the mexican recipe called "Tacos al Pastor" here on UA-cam so what a better person than you to make it.
Hey, Chef John. You just gave me an idea that I'm willing to share with you. I like to serve creamed spinach in a yorkshire pudding cooked in bacon grease (cooked in a 6 inch cast iron skillet). Conceivably you could take a cue from eggs sardou and use the creamed spinach filled yorkshire pudding instead of an english muffin, then use the steak (I've had great success using sliced shortribs in other dishes) and béarnaise. In the words of Alton Brown from his 'How to Archer' appearance, it's a 'cholesterol Katrina', but I think it has the potential to be a real winner. Also, side note: taking a cue from House of Prime Rib, putting minced bacon in creamed spinach is the bomb.
you are the isaac hayes of your tarragon bearnaise
All future FoodWishes videos should open with the theme from _Shaft_.
Angel Pup Rats! I thought I was the first to say Isaac Hayes I have to start checking these comments before posting
A p i n c h o f C a y e n n e
I A M H U N G R Y A N D W H O A R E Y O U
dude, I haven't commented yet, but thank you. your my favorite chef. where do you cook? do you have a restaurant? need an apprentice? keep them coming. you're word is law when i cook
That's the kind of compound butter that gets you arrested.
that looked so good . and can we just take a second to appreciate that steak .. perfectly cooked .
Made a lot of Bearnaise before but I really like this recipe but recommend a double boiler for heating/thickening the sauce. Thanks
Omg you can just tell how tender that meat is at the end 😍 You're the bomb chef john.
Yum Yum...everything better with butter. Wonderful recipe need to try this.
Woah, what a perfect béarnaise! I've just tried it and it tastes AWESOME.
Named after the region this sauce is from. Béarn is a province in France by the Pyrenees mountains.
his commentary is goal👌
"Don't get saucy with me, Bearnaise." - Count de Monet in History of the World, Part I
I love your channel! You do a great job.. and have a fun presentation, I have enjoyed several of your recipes ...good stuff!
Hey chef John i made those mini Philly cheese steak bite things that you posted a while ago for a Christmas party i went to. Everyone loved them!
I love Bearnaise sauce. But not as much as I love your mortar and pestle. Beautiful.
You are the Billy Mays of your Bearnaise!
Thick crispy french fries are my favorite Bearnaise shovel.
You have been such an influence on me. Thank you. I can't wait to try this.
Gorgeous as usual chef.
I'm using this for my christmas filet mignon!
in iceland we don't know any sauce other than bernaise for our steaks
thanks for redoing this in hd, my favourite sauce
that red meat looks so perfect
Thanks for sharing... Fun and educational video.
Cheers from Norway
Chef John-have you ever seen that movie "Weekend at Béarnaise"?
Thanks for the video. I'm gonna make this for my girl this weekend.
you put the bowl over the flame...well played chef...well played...
To really spoil the meat-lovers in your life, put bearnaise on a bison burger with home made dill pickles. When the word "luscious" was invented, bearnaise sauce was the inspiration.
Great Looking plate Chef John!
You are the Isaac Hayes of your Béarnaise! ❤️
I made it into the first 11,000 views (yet not in the first 180 comments). A personal best for Food Wishes.
All of your tips that I have tried are the best. No reason to think this is any different. You are "Magic" Chef John.
I can't understand why someone would dislike this video. Bet you it's Bobby Flay!
He's the only food chef who I don't mind listening too, all the others are annoying. I think it's because he's humble and not bossy =)
Chef... your Bearnaise sauce looks Awesome .... Thanks :)
chef John always reading my mind. just needed it for work! thanks, it's awesome!
Your timing is perfect. I'm planning to make steak Oscar for dinner tomorrow. I really like your technique. I'll let you know how it turns out.
for those wondering how to do it quickly: 3-4 people, 125 g butter, 1 Tbsp fresh lemon juice, 1 tsp sugar, 1 tbsp dijon mustard, 2 egg yolks, 1 tsp dried Tarragon leaves, 1 tbsp creme fraiche, salt and pepper. Instructions: get a mixer, melt the butter, put all ingredients except butter in the container and mix, pour the hot melted butter into the egg mixture and have the blitz fuction on while doing it. enjoy
obviously not that good tho, but pretty cloe
Thank you chef! Have been waiting for this since last steak video 👍🏻👍🏻 oh i have left a like "enjoyyyyy"
Bravo!,,chef john 👏🏼👏🏼👏🏼....how about a fresh horseradish sauce to go along with a rib roast🤤
Awesome recipe!!!! Cayenne does add alot of flavor. Tyfs
Its really good to Rise and Chicken, a classic in our home.
You are the William Hayes of your béarnaise.
But at least you weren't stuck in Turkey to enjoy this.
Chef John,
Favorite rapper. Go. (I have a feeling it's Kool Keith.)
-A fan
"Don't be saucy with me Béarnaise!" History of the World.
5:11 that's some dank butter
You make me want to cook.
I like Béarnaise on crab cake
LITERALLY any time I hear "béarnaise" I think of the movie History of the World Part 1
Bearnaise and Count DeMonay (de moh-nay.....NOT de money) are arguing about who the raisins belong to.....
"Don't get saucy with me, Bearnaise!"
Amazing job, as always chef john! looks delicious I will definitely pair this with my next dry aged steak! thanks a lot!
first upload since I subscribed, I clicked on this so fast.
Man... this is a must have for my family's rib roast this Christmas!
Your voice is addictive
I've been waiting so long!
thank you very much . see you on your next video .
beautiful presentation!!! at last... love your videos!
Chef John, you had me at butter. You really sealed the deal when you said larger pieces of beef....
your awesome love the commentary on your vids
The car at 8:20 is probably on his way to the grocery store to buy ingredients for this recipe.
Yeees eggs benedict with that sauce *.* I have to give it a try :) Thanks chef!
Love your sauce videos. So helpful.
Watch Food Wishes and you will amaze ... with your béarnaise -- after all, you are the boss of your sauce.
You inspired me to cook more for my family.
"You are the Naz of your Béarnaise"
Needless to say, this sause is Illmatic
nas*
I didn't get the joke. Surely I'm not the only one.
Yeah, the Nas bit was a stretch. One of John's rare misses.
Justin M Nas* a rapper, one of his albums, illmatic
hurts my pride that i've never thought about that butter-technique.. Seem so much simpler than how i'm used to.
loving the Nas reference.
great hollandaize trick, brilliant!
that's a beautiful mortar chef john.
I love bearnaise over grilled fish fillets. Your recipe is great. Bearnaise frustrates me. The reduction always disappear in seconds, and I can never make it achieve the right consistency. The same happens when I try to prepare hollandaise. You made me feel trying to prepare it again and maybe this time it will be a success. Thanks!
note: does not contain bear
Schlomo Kikestein thanks, I don't think they sell bears at the supermarketb
Originally meant to be served over a bear steak.
Maybe in Alaska.
Unlike your belly
chef your videos help tremendously!
couldn't find the recipe on your site guess you've not got it up yet.
I think I envy your skills with working with plastic wrap more than your recipes.
I needed this recipe in my life.
Been waiting for this since the salt crusted steak video!!
Why wouldn't you use a bain marie to make the actual sauce? :O :O
Loved everything else about the recipe except this. You have so much more control over the temps like than rather than over a flame. Come on, you know that Chef John.
Bain maries are for pussies.
Savage
Food Wishes or, if you're working in an undermanned kitchen, and you're covering multiple stations
Food Wishes you are simply the best Chef John
He doesn't need the control, he's got guts. 8|
can i substitute weed butter for the tarragon butter? pls reply
My food wish is for chef John to pound me like cold butter.
thats whatsup
nice.gif
clappu clappu excellento
HelloHarvardYo? I seriously in my cold dead heart, believe this is John C Reilly. Like real talk lol
do a Christmas leftover video for ham salad this year please. it's a guilty pleasure of mine and I'd love your take on it.
I'm surprised there wasn't a joke about Burn-aise sauce during the reduction step
So much for my contention that it's mayonnaise for bears.
wow that hollendaise is way easier than I was taught
After all, you are the Flonase of your Béarnaise.
Beautiful and lush...