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Bernaise Sauce, It's
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Bernaise sauce and poached eggs are a match made in heaven especially with bacon, grilled tomato, on a muffin or fresh toasted bread roll.
This egg sauce also goes great with ham and eggs, a variety of vegetables and it will taste great swirled on a breakfast pizza.
A Very important note for those people that haven't made Bernaise sauce or Hollandaise sauce from scratch before, get ready and prepare yourself for frustration and anguish as this sauce recipe will split on you, if your not careful. Don't worry though, just start over and be patient.
Ingredients:
- 1/3 cup of white vinegar
- 1/3 cup of white wine
- 3 eggs
- 250grm of butter melted
- Pinch of sea salt and ground white pepper.
- A small heavy base saucepan
- 1 tablespoon of chopped shallots
- 2 tablespoons of fresh tarragon
- 2 tablespoons of fresh chervil
- A sprig of thyme
- A splash of lemon juice
Method:
Pour the vinegar and decent white wine in the saucepan, season with sea salt and some ground white pepper.
Put the chopped shallots, a pinch of tarragon and a pinch of chervil (keep some of the herbs a side) in the pot as well. Put the pot on the heat, reduce the liquid by 75%.
This is called a reduction, when reduced to 75% strain the reduction into a stainless steel bowl big enough to sit over a pot of just boiling water, (keep three tablespoons of the reduction a side for later on) allow to cool down.
Now this will be the tricky part to making bernaise sauce, separate the eggs, this is best done by cracking one egg at a time into your cupped clean hand, move the yolk to let the white run through your fingers into a bowl.
Place the yolks in the cooled reduction bowl and start whisking briskly over the pot of bubbling water.
As soon as the sauce starts to thicken, (this is called a sabayon) take the bowl off the pot while still whisking slowly for one minute, put a wet tea-towel wrapped around the base of the bowl so it does not slip.
Now whisked in the butter very slowly till all of it is used up, the egg sause will still thicken up as you whisk the butter in, if it is still warm, this is where you have to be very careful it might split at this stage.
When the butter is finished taste and season some more if needed, sharpen up with the three tablespoons of reduction you put a side and a splash of lemon juice.
Slowly whisk in the tarragon and chervil you put a side. Keep warm for one hour only by putting the bowl on the pot of hot water you used to make the bernaise sauce with, heat turned off.
Experiment and remember, Foods like art, the more you make and cook it, the better you are at it.
More good stuff that we have for breakfast.
Breakfast Quiche recipe
Breakfast breads
French toast recipes
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