Sauce bearnaise. Today I want to share with you the recipe for my favorite sauce. Well, what about French cuisine without the sauce? In his name I thought he was a native of Bearn, the region which is located at the foot of Perineal. Imagine my surprise when I learned that the sauce is quite different origins. But it turned out he was in error. In 1837году chef of the restaurant of the hotel " Pavillon Henri IV ", which is located near Paris, forgot the fire sauce from onions-shalott. The sauce pretty much disappeared and to save his reputation, the chef added a beaten egg, butter and herbs. Customers loved the sauce and the question about the title, responded :"Bearnaise," sliding look at the statue of Henry IV, who was a native of Bearn.
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Let us start to oil. We need it cleaned.. This oil is good not only because it is purified from the casein but also because it can withstand very high temperatures. This is done quickly. In a heavy-bottomed pan melt the butter over very low heat. Not to stir!
Casein in the form of foam begin to rise to the surface, gently remove it with a slotted spoon. All our oil is ready.
Look how beautiful it turned out. It can be used not only for sauces, but also meat, potatoes, vegetables and pastries.
Onion, 2st. l tarragon, pepper, parsley, pour the wine, vinegar, and water. Bring to a boil, and wait until the liquid is reduced by half. Cool, strain.
In the cooled and filtered liquid add the egg yolks.
Put on low heat and begin to whisk, vosmibratov movements.
We get a creamy mousse-like Sabayon. When the temperature reaches 60°, remove the pan from the heat, continuing to whisk.
Slowly begin to pour in oil and whisk, just as when we make mayonnaise. When the consistency is similar to mayonnaise, add the remaining teaspoon estragon. From this number of products is obtained 180g. sauce.
Many argue that it should be eaten warm. To me it is much more like the cold. Delicious with fish, chicken or kebabs.