Béarnaise Sauce Sous Vide
Makes about 1 cup
- 2 tablespoons (8 g) chopped tarragon (fresh French tarragon is best)
- 2 tablespoon (10 g) chopped shallot
- 6 peppercorns
- 2 tablespoon (30 ml) white wine vinegar
- 2/3 cup (160 ml) dry vermouth or dry white wine
- 4 egg yolks
- 2 tablespoons (30 ml) water
- 10 tablespoons (150 g ) butter, melted
- Fill and preheat the SousVide Supreme water oven to 174F/79C.
- Put the tarragon, shallot, peppercorns, white wine vinegar and vermouth into a saucepan and cook over a medium to high heat. Allow the mixture to simmer and reduce, until there are 3 tablespoons of liquid remaining. Take the pan off the heat and set aside.
- Lightly beat the egg yolks in a bowl. Strain the tarragon reduction into the egg yolks and discard the leftover tarragon and shallots.
- Add the melted butter and water to the egg yolks and whisk everything together.
- Pour the mixture into a small (quart/0.9 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed. (Alternatively, you can use a quart canning jar with lid. Be sure the water level is higher than the liquid in the jar, but well below the rim.)
- Submerge the pouch in the water bath and leave to cook for 45 minutes.
- Once the béarnaise is cooked, pour it into a clean bowl and whisk to form a smooth sauce.
- Keep the béarnaise warm in a pouch in the water oven or over a saucepan of just-boiled water until ready to serve. If the sauce gets too thick, add a few drops of boiling water to thin it out.
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