Béarnaise Sauce

● Inside Expo5 COMPONENTS10MIN EXECUTION

DairyEgg

COMPONENTS — 5

Egg Yolks

3 each

Clarified Butter

8 oz

Tarragon Vinegar Reduction

2 tbsp

Fresh Tarragon, chopped

1 tbsp

Shallots, minced

1 tbsp

Reduce shallots, tarragon, vinegar until nearly dry

Whisk egg yolks with reduction over double boiler until ribbon stage

Slowly stream in clarified butter while whisking constantly

Season with salt, white pepper, lemon juice

Fold in fresh tarragon, hold at 140°F — NEVER above 145°F

hold temp140°F — CRITICAL: above 145 will break

make tempdouble boiler, 140°F

Target Execution

10:00