Bshrm 3 Food&Beverage Lab

July 16, 2009

Group 3 BSHRM3
Daisy Forbes

Egg Roulette on Bearnaise

Béarnaise sauce is an egg-yolk and butter emulsion in the Hollandaise family of sauces.

Ingredients

• 30 mL (2 tablespoons) tarragon vinegar
• 30 mL (2 tablespoons) sherry wine vinegar (or dry white vine)
• 1 shallot
• 2 egg yolks
• 75 - 100 g (1/3 - 1/2 cup) 3 - 4 oz melted butter (warm but not hot)
• salt and cayenne pepper to taste
• 1 tablespoon fresh chopped tarragon
• 1 tablespoon fresh chopped parsley

Preparation

1. Put the vinegars and finely chopped shallot and herbs in a small saucepan; simmer until reduced to 1 tablespoon. This is the flavorful glaze. Strain and set aside to cool.

2. Add the egg yolks and whisk until the ribbon stage with a balloon whisk.

3. Place the bowl over a pan of hot water (a double boiler) and continue whisking. Gradually add the softened butter, whisking until the sauce thickens and all the butter has been added.

4. Season and serve.

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