My Classic Bearnaise is much more fluffy and not that thick and sticky. 😅 But i love your Channel and try/tried many of your delicious Recipes. Keep up your good Work.
French cooking is absurd. Add more shallot then you’ve ever used in your life, 3 entire sticks of butter, and then a tablespoon of water. Serves 2 people.
I guess that’s why it’s so damn good. I don’t use that much butter in a month.
Is that 250g block of butter or has it been shrinkflated to 200g!? For instance, is it Kerrygold or president or lurpack or Anchor or Arla? Good to know. 😉
I made Bernaise for steak night in the middle of a Virginia summer. My husband still couldn’t understand how amazing it was, but I had to tell him that there was no way in hell I’d make it again. Even with the AC on, I was covered head to toe in sweat. Like wringing water out of my clothes sweat. Man was it good though.
This is not the proper French method, but I bet it still tastes good.
Tarragon and chervil are chopped and added to the wine / vinegar with very finely chopped shallot. Reduce. Add eggs, mix. Add butter as you mix further. Season.
I remember being a young Chef and getting in immense trouble for letting the milk solids from the clarified go into the yolks. I love that you include them, it doesn’t split like I was always warned. In all my times before service, I only split one emulsion 😊
What do I do with the entire cup of leftover shallot/white wine reduction? This is why I can't f*ck with these Michelin recipes, they waste so much product
43 Comments
Recipe: https://fallowrestaurant.com/bearnaise/
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This is hollandaise right?
No chervil round here mate 🤷♀️
Wow
Never seen anyone eat bread with bearnaise
Why did you make so much wine and onion reduction if you only used such a small amount?
I always get Bernaise and Hollandaise confused but I do know I like Bernaise on Steak and Hollandaise on Asparagus and on Eggs Benedict. Total Yum.
My Classic Bearnaise is much more fluffy and not that thick and sticky. 😅
But i love your Channel and try/tried many of your delicious Recipes.
Keep up your good Work.
Oh 😢 The lemon at the end is not good according to my taste.
Clarified butter is not the same as melted butter!
But, I agree with you that melted butter is way better in a hollandaise or bearnaise.
This channel is incredible. Thank you so much guys.
French cooking is absurd. Add more shallot then you’ve ever used in your life, 3 entire sticks of butter, and then a tablespoon of water. Serves 2 people.
I guess that’s why it’s so damn good. I don’t use that much butter in a month.
Is that 250g block of butter or has it been shrinkflated to 200g!? For instance, is it Kerrygold or president or lurpack or Anchor or Arla? Good to know. 😉
Butter egg sauce
where is the pepper?
I'm mot sure why, but here in Sweden, you can get bearnaise with almost any food that you order. I ordered it for my pizza today.
I made this sauce for Xmas eve on the brocolli and prime rib….. it was fantastic.
I made Bernaise for steak night in the middle of a Virginia summer. My husband still couldn’t understand how amazing it was, but I had to tell him that there was no way in hell I’d make it again. Even with the AC on, I was covered head to toe in sweat. Like wringing water out of my clothes sweat. Man was it good though.
Add the stoooks to the pan
This is not the proper French method, but I bet it still tastes good.
Tarragon and chervil are chopped and added to the wine / vinegar with very finely chopped shallot. Reduce. Add eggs, mix. Add butter as you mix further. Season.
My favourite sauce… 🙂
I had no idea bearnaise sauce had that much butter in it. Damn.
I know you're traditionally meant to remove the shallots, but can't you just use a blender to emulsify them completely?
Had a go with make do ingredients. Went well. Hats off for a great short :).
Bro I just melted a block of butter and added it to store bought mayo and sprinkled some dried tarragon.
So it's like a super hollandaise sauce
heart attack 101
No lemon otherwise flawless. You guys seem to add lemon juice to a lot of sauces that don't need it and isn't included traditionally.
What are some good foods that go with this sauce?
I remember being a young Chef and getting in immense trouble for letting the milk solids from the clarified go into the yolks.
I love that you include them, it doesn’t split like I was always warned.
In all my times before service, I only split one emulsion 😊
my maaaaaan!!✊🏽
Hurr durr I am a thicko American and Bri'ish people can't cook durrrrrrrr
Oh lord!!! 🤤
Clarified butter? Seems more like just melted butter.
What about a dash of soy sauce?
So it’s basically flavored hollandaise sauce
Being on a caloric deficit I realise that not knowing how to make sauces like a chef is a benefit.
They're all crazy loaded.
Basically block of butter heart attack sauce
A spatula made of bread?
Lovely. Love mine heavy on the tarragon.
Damn, too much fat 😢
What do I do with the entire cup of leftover shallot/white wine reduction?
This is why I can't f*ck with these Michelin recipes, they waste so much product