in Lunch & Dinner

Sous Vide Bearnaise

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sous-vide-bearnaise

I got my sous vide almost a year and half ago and I have been slowly figuring out how I can best use it both for better cooking and to save time. I think I am getting better at understanding how it works and how it can help you in your cooking. I simply love how you can throw different elements in the sous vide bath and they all come out perfect, and lets just face it some days we are just more busy than others, and if you are having a dinner party the sous vide is the perfect helper. You leave your food in there for at least and hour and in the meantime  you can do other things, whether it’s getting yourself ready or just fixing the final things at home. 

Bearnaise is a very popular sauce here in Denmark and I can safely say that I am not an expert in making it from scratch. It has come out perfectly but is has also turned out pretty bad, so I really don´t like to gamble with it and have most of the time bought a ready made sauce, which is not hard to find here.
So when I came across a method to make your Bearnaise in the sous vide with your meat with very little effort I had to try, and it turned out perfectly. It is light and fluffy, and you can easily tweak it depending on how much tarragon and vinegar you use.

If you use a vacuum machine when you are preparing for sous vide you just have to remember that you can’t use that for Bearnaise, because the machine will suck up the wet ingredients when it vacuums and it will just turn into a mess. So what I do is I put all the ingredients in a zip lock bag, put the bag into a bowl of water and the water will simply push the air up and then you can close the bag.

 

Bearnaise ingredients

Bearnaise in vaccumed bag

 

Sous Vide Bearnaise
Serves 4
A perfectly light and fluffy Bearnaise made with sous vide.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 3 Egg Yolks
  2. 250 gr. Butter
  3. 1 tbsp Vinegar ( I use white wine or apple cider )
  4. handful of Tarragon
  5. Salt & Pepper
Instructions
  1. Prepare your sous vide bath according to the meat you are making. For beef I warm it to about 55ºC (131ºF).
  2. Put all your ingredients in a zip lock bag.
  3. Slowly put your bag in a bowl filled with water, and as the water pushes the air out of the bag you close the bag.
  4. Put your bag into the sous vide bath and fasten to the side of your container with a lid or a clip.
  5. Leave it for about an hour and then pour into a tall container and blend with a hand blender for about a minute.
Life Patisserie http://www.lifepatisserie.com/

Bearnaise stirring

Bearnaise with meat

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2 Comments

  1. Thistles and Kiwis

    Looks amazing! Am very impressed.

    19 . Jun . 2019
  2. lifepatisserie

    Thanks, I highly recommend trying it is so worth it 🙂

    19 . Jun . 2019

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