Never seen shallots in a bearnaise before. Infused into the reduction but stained out is what I was taught. Same with beurre blanc. Not saying its wrong just different ways I guess
This is the first time I've seen it axplained like i got it axplained at school. Very nice base, great tempering and i have no idea how it tasted....but i'll go out on a limd and say; it'll taste amazing!!! Great with light dish of fish
I make the reduction in batches (strained) when cooking i add eggyolks butter and reduction to bag and sous vide. When done i blend it with submersion blender adding estragon, salt, pepper and lemon to taste. Never splits, always delicious
@@bryandelahoz6063Because he is trying to sound "fancy". Specific words usually give it away in kitchens, that's one. I've had a lot of apprentices that acted similar because of the level of cuisine and clientele we have. They usually don't last long...
Fun fact, the lecithin in egg yolks are actually way better at stabilizing and "oil in water" emulsion than a "water in oil" emulsion.. But still its the most common emulsifier for fatty sauces like bearnaise, hollondaise and mayonnaise.
I tried it with some of the shallots in. I must say I prefer it lol, it's a nice sweet taste with a small hint of acid. Making it like this for my family next time and see what they think of it.
@@adamthers1881it's also more wine than vinegar or it's buttery lemon juice (which fucking sucks, btw). He either stated the ingredients in the wrong order or made a sauce that tastes like shit. I know. I made the mistake of adding wine and vinegar 1:1 when learning to do it.
Not melting half the butter helps maintain its emulsified state. No need need to build it back up again in the sauce. Big time saver. Works for hollandaise and garlic butter, too.
Was always trained to clarify butter for hollandaise but a fellow chef and i are trying to understand why they teach that. After all you want the creaminess, the same way you do for a beurre blanc
@@theclimbingchef very little casein in butter. You mentioned beurre blanc. Reason why that emulsifies with cold butter added is because you bring the acid used to a boil and the cold already emulsified butter makes the sauce. You can’t bring egg yolks to a boil for that to work with bearnaise. So the melting would never really happen with cold butter, unless you used a machine like a thermomix where you can blend and keep a steady temperature on around 60° Celsius. But all in all, clarified butter tastes better in a bearnaise and hollandaise I my opinion anyways. Richer and sharper. Hope that helps :)
Is not brand important but acidity … 5-7% its okay. Also try avoiding sulphites ( is preservative) at the end vinegar is a vinegar and white wine one is most gentle on your pallet
This music gave me so much childhood nostalgia of sitting by the fire and playing Pokémon with my brother. Nice job on the food! And very relaxing to watch
Nicely done. A pet peeve of mine is when people make bernaise too thin. Classicly at least, it should be nearly as think as mayonnaise, just like this one. Loving all these sauce videos!
Good explanation. I normally do the onion/shallots in a seperate pan at the same time.. its a bit more finicky and had gone wrong before.. (as i have not been focusing on the eggs. Ill try i this way next time 🥲😅
never understood the point of using clarified butter. Just whisk the egg yolks/reduction then add in cold chunks of whole butter and whisk over the double boiler. the butter will melt and the whole thing will thicken up nicely. Boom you have bernaise sauce.
A chef just throws all that shit except the butter in a 9 pan and blitzes it with the buerre mixer . This is how to make bearnaise like you just graduated culinary school. I’m just teasing of course love your content!!
Cheapest way and very quick o is to add tarragon to your hollandaise sauce u can get this in any shop isn’t very chef like but if u run out on service u have to deal with it. What’s crucial is fresh herbs don use dry ones as it be tough and taste like wood chipping
This is so cow boy. Ran out of hollondaise and bernaise many times. You gotta run when you do but I’d never use store bought hollondaise. Soon learnt to make more than I think necessary
Recipe: fallowrestaurant.com/bearnaise/
Chef why are you using white wine vinegar and dry white wine in place of chicken or beef stock? Given that stock has more flavour
Why traogan why not Rosemary or thyeme or simple herbs
@@ashwinwalia7688cause then it wouldnt be bearnaise sauce. You don’t use that stuff to make bearnaise. It would be something else entirely
Tarragon is for bernaise, hollandaise is with parsley. Other herbs would make the sauce not be either of the above sauces.
Butter is a chef's best friend
esp when you use 1/2 tbsp out of the block
A Chefs best friend is Amphetamine i guess
Is not in this case too much butter?
like a chef indeed lol. One brick of butter in every dish
Butter is everyone’s best friend; like @Leonmilla said, chefs prefer speed.
I love that you kept the shallots in there. Makin this for sure
What was he supposed to do, dice shallots, add them, then remove? lmao
@@pipedupliterally yes. Traditional bearnaise sauce requires filtering out the shallots and herbs before pouring the reduction into the yolks.
@@pipedupyes, traditional recipe removes them.
@@pipedup Tell me you dont know anything about cooking without telling it
@@pipedup this is just embarrassing.
☠️🤡☠️🤦♀️🙅🤷♀️🤣
My favorite sauce of all time
This is the one sauce I never learned, but I always wanted to 😅😊
It's easy but this isn't the video to watch, it's shit.
Finally chopped herbs is that how koffmen showed you
Never seen shallots in a bearnaise before. Infused into the reduction but stained out is what I was taught. Same with beurre blanc. Not saying its wrong just different ways I guess
Same, but I much prefer the inclusion of the Shallots. Bolder flavour imo
Like Gordon Ramsay’s beef wellington he puts Parma ham in whilst original recipe doesn’t
My friend is a chef, she includes it in her beurre blanc as do I
Wikipedia says shallots is pretty common on it.
@@Missindependentindustries Yeah as I said, no right or wrong. Just saying I hadn't seen it. No harm in using shallots in pretty much any sauce imo
Its without doubt one of the best sauces ever created
Followed by Hollandaise for Benedicts and Asparagus. 😋
I wish more restaurants would offer Bernaise for their beef as it's so good.
Great music for videos.
This is the first time I've seen it axplained like i got it axplained at school. Very nice base, great tempering and i have no idea how it tasted....but i'll go out on a limd and say; it'll taste amazing!!! Great with light dish of fish
Потрясающее!)❤
My favourite sauce ever!
Don't be saucy with me, Bernaise!
Don't get saucy with me bearnaise
This stuff goes so good with steak
THE best sauce.
I make the reduction in batches (strained) when cooking i add eggyolks butter and reduction to bag and sous vide. When done i blend it with submersion blender adding estragon, salt, pepper and lemon to taste. Never splits, always delicious
Estrogen?
@@Rtttnthat’s exactly what I thought. This sounds good tho interesting like something from chef steps
@@Rtttn tarragon in Spanish is estragón. Don't ask me why he used Spanish there, though.
@@bryandelahoz6063Because he is trying to sound "fancy". Specific words usually give it away in kitchens, that's one.
I've had a lot of apprentices that acted similar because of the level of cuisine and clientele we have. They usually don't last long...
🎉🎉ever tried with sorrel it's purely devine
Fun fact, the lecithin in egg yolks are actually way better at stabilizing and "oil in water" emulsion than a "water in oil" emulsion.. But still its the most common emulsifier for fatty sauces like bearnaise, hollondaise and mayonnaise.
Isn’t that what they used it for? The oil (butter) is added to the sauce to emulsify
Looks amazing
Blackened halibut Oscar style - my favorite dish
Just saw a Bearnaise burger 4 videos before this one and thought "hmm, what is that?" And then this pops up lol
French cuisine ❤
la meilleure sauce au monde !
I also like to leave the onions in!! I use a little tobasco and Worchestershire sauce.
THE FUCK you putting Worcestershire in there for? Up against the tarragon and vinegar the only thing you're bringing to the dish is confusion.
Lovely song choice
I tried it with some of the shallots in. I must say I prefer it lol, it's a nice sweet taste with a small hint of acid. Making it like this for my family next time and see what they think of it.
You're killing me!
Whatever you DO NOT STOP with the sauces
I watched this video and now my GP has put me on statins.
That put the 'lots' in shallots, holy moly that was a lot of shallots!
Shallots are good
🥹 it’s beautiful 😭
What do you do with the rest of the shallot and wine reduction?
Pan sauce for chicken
How delicious. 😋
So butter .
“Shlot”
thats some fancy mayo
Just to clarify… you make the onion and red wine reduction but you don’t put it all into the sauce? Thanks again and love your content 🙏
Not red wine???
It's white wine and white wine vinegar
@@adamthers1881it's also more wine than vinegar or it's buttery lemon juice (which fucking sucks, btw). He either stated the ingredients in the wrong order or made a sauce that tastes like shit. I know. I made the mistake of adding wine and vinegar 1:1 when learning to do it.
Fantastic, thanks. I actually like this with asparagus. 👌
Try with "Hollandaise sauce" for aspergus, you will be happy for sure....
Yuuuum…..my favourite.
All mod cons. I use a kidde. Gas cartridge whipped cream bottle. Perfect tool for hollandaise
Luscious ❤❤❤
Basically fancy mayo
When do you add the wine and shallots? Or do you make the whole pan just for two teaspoons?
This is so easy to get wrong, you've got to understand temperature, it splits very easily.
Not melting half the butter helps maintain its emulsified state. No need need to build it back up again in the sauce. Big time saver. Works for hollandaise and garlic butter, too.
Lmfao one block of butter
So a bernaise sauce is an emulsifed egg and emulsified butter with white wine/shallots?
I was taught to pass through fine cloth
Well done
What about the rest of the shallots?
National dish of sweden
I always thought there was mace in Bernaise.
Realizing the scripts of these videos are literally the recipes... 🤯
This "sauce" is literally an excuse to eat butter.
I didn't know Bernnaise was mayonnaise
Little different, mayonnaise uses oil but this was clarified butter. Very close tho
some finely chopped shlock
The thing this channel is teaching me......I will not be making sauces like a chef.
Yes please
what can I substitute for the wine and wine vinegar?
I'm American and the most jealous I get of any other accent is when a Brit says shallot
My mind.. looks delicious 😋 my heart: 💔
Was always trained to clarify butter for hollandaise but a fellow chef and i are trying to understand why they teach that. After all you want the creaminess, the same way you do for a beurre blanc
The whey and proteins in the un-clarified butter makes it more prone to split.
@joeykyle492 k, between my 20 years and my friends 35, we were scratching our heads as to why. Thanks!
@@joeykyle492 but what about casein? Isn't that an emulsifier?
@@theclimbingchef very little casein in butter.
You mentioned beurre blanc. Reason why that emulsifies with cold butter added is because you bring the acid used to a boil and the cold already emulsified butter makes the sauce.
You can’t bring egg yolks to a boil for that to work with bearnaise. So the melting would never really happen with cold butter, unless you used a machine like a thermomix where you can blend and keep a steady temperature on around 60° Celsius.
But all in all, clarified butter tastes better in a bearnaise and hollandaise I my opinion anyways. Richer and sharper.
Hope that helps :)
@@joeykyle492 cheers! found this info really interesting
I guess you're teaching people who don't know how to read to make sauces. Good on you.
Love your recipes! What brand of white wine vinegar do you recommend?
Is not brand important but acidity … 5-7% its okay. Also try avoiding sulphites ( is preservative) at the end vinegar is a vinegar and white wine one is most gentle on your pallet
It's vinegar the brand doesn't matter
Classic
Shlott is shallots for us Americans
Is combining the butter when it can split?
What do you think of the work of thomas Straker? Very nice work here!
This music gave me so much childhood nostalgia of sitting by the fire and playing Pokémon with my brother.
Nice job on the food! And very relaxing to watch
I see why it cost so much, that is an unreasonable amount of work for a sauce.
Thats a lot of butter
How much of the shallot reduction is left and can i save it to make bearnaise another day or Will it go bad quite fast?
Lol what does bernaise taste like? It looks delicious
If you pass through a sieve or chinois, do you think it will retain the herb's flavours?
The only thing missing was a nice Filet Mignon.
shaLLOT? shaLLOT? It's pronounced SHALLot. *Freddy Quimby voice*
I had bernaise at a steakhouse it was very lemony. Wasn’t huge on it
It shouldn't have been; maybe you got Hollandaise by mistake?
it is like a mayonnaise but with butter instead of oil?
Won’t the colour from the herbs bleed into the sauce if you’re trying to keep it stable for a service?
YES CHEF 🎉🎉🎉🎉🎉
Yummo
Nicely done. A pet peeve of mine is when people make bernaise too thin. Classicly at least, it should be nearly as think as mayonnaise, just like this one. Loving all these sauce videos!
Good explanation. I normally do the onion/shallots in a seperate pan at the same time.. its a bit more finicky and had gone wrong before.. (as i have not been focusing on the eggs.
Ill try i this way next time 🥲😅
Not sure about the unit of weight called “1 block”. How much is it exactly?
never understood the point of using clarified butter. Just whisk the egg yolks/reduction then add in cold chunks of whole butter and whisk over the double boiler. the butter will melt and the whole thing will thicken up nicely. Boom you have bernaise sauce.
I always reduce to sec...but then again, I'm just an American Yank.
Yes ur.
How much butter brv?
A chef just throws all that shit except the butter in a 9 pan and blitzes it with the buerre mixer .
This is how to make bearnaise like you just graduated culinary school.
I’m just teasing of course love your content!!
Can you still make all those sauces without wine/alcohol? What's a substitute?
Sure. Use your juice box or whatever is in your sippy-cup.
Just wine vinegar
It won't be Béarnaise. Make something else
❤
why don't you show the food processor way of making hollandaise?
❤❤❤❤
Just call it so yummylicious❤❤ 😋😋
Please get your Smellovision ok chefs😂
You 2 are Awesome 4 real 👌👌🫶🫶👏👏
You won't taste the difference, but your reduction should/could be an infusion
Salted or unsalted butter?
Cheapest way and very quick o is to add tarragon to your hollandaise sauce u can get this in any shop isn’t very chef like but if u run out on service u have to deal with it. What’s crucial is fresh herbs don use dry ones as it be tough and taste like wood chipping
As Julia said ""...and if your store doesn't have fresh tarragon, tell them to order some!"
This is so cow boy. Ran out of hollondaise and bernaise many times. You gotta run when you do but I’d never use store bought hollondaise. Soon learnt to make more than I think necessary
So just the one block then?
So its just butter....😂
Your supposed to use the leaves when reducing buddy. You saved you intellectual ass by adding it at the end.