Making The Perfect Béarnaise Sauce | Chef Jean-Pierre
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- Hello There Friends, after a very successful Hollandaise Sauce video, I had many requests to make a Béarnaise sauce recipe. So today I will be showing you have to prepare the Best Béarnaise Sauce you have ever had and it's so simple to do. You can serve this sauce with Steak, Chicken, or just replace your Hollandaise sauce with it! Let me know how you did in the comments below!
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How many chefs would admit that they forgot to add something into a recipe? Not many & that is why Chef Jean-Pierre is such a great teacher/chef because he's so honest & entertaining. He understands that no matter how good a recipe may be it must be adapted to an individuals taste. That sauce looks amazing!
Exactly! Chefs like Gordon Ramsay burn their bread and then call it perfect...
Plus how many times have we seen him say "if you dont 'Ave it, no problem, if you dont like it, dont add it"
@@butterybiscuit346 he truly is a blessing.
@@Batvolle Ramsey is a chef?!
I am a chef too.
I often start to cook something and then - I forget what.
So it ends mostly up as a stew. 😁
The man that never made a mistake, made nothing.
Greetings from Ireland.
🙏😀
indeed👍👍
@@ChefJeanPierre Would a Breville "Control Freak" cooktop be better for you than gas? th-cam.com/video/xg1z8B7yWDA/w-d-xo.html
No doubt my friend. Alternatively, get your mother in law to grab you some cuttings 😂
Extra servings of Chef on Monday mornings - that is how to start the week!
I make a great Bearnaise, so let me share a few tricks. When you are cooking the egg, yes, keep touching the bottom of the pan, but look for the vapor coming off the mixture! The temp of the pan bottom should hurt if you keep your palm there, but not enough so that you jerk your hand or finger away because it burns. (If you are making yoghurt and don't have a thermometer, the milk should be that same, yes it hurts if I keep my finger in this, and then add the starter) Look for wisps of vapor coming off the beaten mixture. Wisp of vapor, take it off the heat immediately, and add cold butter! Next if the sauce breaks and separates, you are not dead. Use no stick cooking spray - tiny spray, the lecithin 9 times out of 10, will let you beat the stuff back together. Worst case scenario, take another egg yolk, beat and warm, and slowly add the broken sauce into the fresh egg, the same way you added the butter into the egg. You will be fine. The only irretrievable Bearnaise is a scrambled one. Lastly, if you sauce is too thin, you can put it back onto the heat, same palm rule applies, heat and whisk until it thickens, 1-2 minutes max.
Maybe 1974... in Hawaii the first time, my Dad said order anything you want, I had a fillet of beef with bearnaise and a lobster tail... I fell in love with this sauce
Bearnaise is a pain in the aise. But it turns steak into something magical. Just do it.
Could not agree with you more, Thanks! 😀
Try it with sliced Tenderloin on a good, crusty French bread. Best steak sandwich, ever.
Thanks for keeping it real chef!
Painaise??
I love this... I love Béarnaise, and Hollandaise ... one trick I learned early on, is that if you overdo the heat (I did, as a novice chef)... do not fret, because you can then fold in a chopped hard-cooked egg, and then you have a Sauce Grebiche... it's different, it's not smooth like the originally intended sauces, but you can resurrect a seemingly awful disaster and turn it into something else that is practical, a little different, and can be used in any way you see fit.
😢
When I was growing up my dad was sous chef and later executive chef at several different fine restaurants. He later owned a successful French bistro in uptown Wichita, KS. My working life started as a kid washing dishes over the summer while also watching the master and his assistants at work. Seeing these videos brings back many great memories and lessons I learned working in those kitchens. Thanks Chef.
Chef, remember, you are a human after all. You never forget to humor us, you show your tricks, you spill and show all the fun you have, and really, I love how you do all of it.
The thing with tarragon is even when I find it, it doesn't last long. So, I use dried. I LOVE it.
Beautiful sauce. Fun to hear about your classical training and memory of being taught to move the whisk in a figure “8” but that you stirred it the regular way when the teacher wasn’t looking! Haha! If we could take a time machine back to that era, what else would we see? I’d love to hear more anecdotes, and how things were different then.
Thanks for starting our Mondays off with a smile. The past 19 months have been so bleak and you’re a ray of sunshine. God bless you, Chef🌷
Thank you Juliette! "If we could take a time machine back to that era, what would we see?" Wow I certainly could write a book. But I rather concentrate on the future than the past!!! 😂
@@ChefJeanPierre
Everyone has a story to tell - but some are juicier than others! 😉
I'm not sure I'd have the coordination to do this. I've watched Jacques Pepin figure 8-ing with his right hand and circling the skillet with his left while literally banging out the omelet at lightning speed!
Write that book anyway, Chef, we'd all love to read it! Over the last 50 years, you must have seen everything from minor mistakes to kitchen disasters to guests who made you think 'I don't care what you order, as long as it's a taxi.' 😀
@@scottmcalba 😂😂😂😂😂😂
Very, very few Chefs are able to make a truly good Bearnaise sauce from scratch. Chef Jean-Pierre wins the golden onyo!
Can someone help me. Did he say sherbol? I’m not certain. Shallots. Tarragon. Sherbol?
@@rbu2136 Chevril
@@rbu2136 Chervil
@@rbu2136 as he said, if you don't have Chervil, don't worry about it. Tarragon is the only must have for this sauce. This ain't rocket science!
Béarnaise sauce is the ultimate on seared Rainbow Trout of Sockeye Salmon!
Absolutely delightful....merci Chef Jean-Pierre
Oh I'm going to try this next time I do salmon!
I love trout, definitely trying it on fish.
..and again we improve our skill by watching a master at work. When I was taught to cook, it was never this much fun, entertaining or enjoyable.
Thanks again Chef J-P
My grandparents owned an herb, honeybee and melon farm. Tarragon was one of my grandmother's favorites. I remember the smell of this sauce wafting from her kitchen when I was young. Thanks Chef, love you.
i love tarragon too
Hi Jean Pierre we sure do miss you. Remember that cruise we were on and how much fun we had. Dr. Richard W Moss here.
what do you mean miss you? He is still around right?
You cant just scrutinize a great chef like jeanne pierre when he forgot to put salt & pepper in his dish. He's funny and honest teacher. God bless you.
"jeanne"? oh my God, is -he- she one of the trans people now?!
@@fukpoeslaw3613 😅😅
I can bet now day if anyone forget and apology accept he or she forgot it many of us will say he or she is noob . but they fact keep JP differ than other is his attitude behaviour knowledge detail experience way of talking teaching fun
Homemade bearnaise have always been a process of water bath and lots of swearing in my family.
I've now practiced this recipe enough times that I can do it flawlessly every time, and the looks on my family's faces when I did it "IN A SINGLE PAN?!?!" was priceless.
JP You are the first chef I ever seen to use Chervil in the sause, they all use parsley. Thumbs up for You!
I could eat that Béarnaise Sauce on steak every day for 17 years!
Good comment, 17 years! That’s hilarious. 😂
I have been known to drink the béarnaise leftovers...not proud but totally satisfied :)
Glad to see the number of subscribers to your channel is steadily rising. You're simply the best cooking channel!
I'm watching that like I do my 401K. One I know will only increase and the other has more fluctuations.
really impressed too
Only Chef Jean-Pierre takes the time to explain the why in a recipe. Keep the great videos coming!
I love doing everything from scratch. The end product is a symphony of taste!
i love how he basically teaches. if u enjoy a technique or seasoning than do it. real chefs have fun or else it becomes a job. love this guy. 2nd video already and I am so so hooked.
If only every teacher/instructor/coach was as open, honest and entertaining as you! Even the pros make little mistakes! Live and learn! The sauce looks awesome!!! Can't wait to try it on a nice NY striploin!
I am learn so much about cooking from you Jean, besides laughing a lot too.
I have never seen someone who knows so much, so openly share your hard earned knowledge and experience with us. After using your balsamic vinegars for a month now (and folks in 70 years I have never tasted a product so good) I have decided my Christmas shopping for family will be from your web site. I may even treat myself to one of your non stick skillets. You deserve the business!
Thank you so much 🙏💗😀
I am so happy you use chervil. I know so many chefs who use ONLY tarragon, and the difference in flavour when you use both tarragon and chervil is insane.
"It helps when you cook in the pan!" ...that look. LOL
This is the first time that I see this recipe. Thanks for cheering with us. Big hugs for you chef JP, from Puerto Vallarta Mexico
You just can’t help but like him. I really enjoy the techniques.
🙏🙏🙏💗
I made a fish chowder almost exactly the same way, minus the fat and plus fish stock. An entire bunch of tarragon. It was fantastic! Little did I know, I was standing on the shoulders of culinary giants. Thanks Jean-Pierre!
We love you too Chef. God Bless you and God Bless America !
🙏🙏🙏😀
We love you too, and we are so fortunate!
Thank you Daniel! 😀
You sir, a champion of the culinary skills. You instruct the audience with such information. Love the videos.
Forgetting things eh? I went to work, very proud having remembered all my ingredients for chili day, only to become very sad at having forgot my dutch oven to cook it in! Happily a co-worker had packed his car with a pot and a slow cooker the night before, only to forget the ingredients on the day of. By our powers combined: DELICIOUS CHILI!
🤣🤣🤣
Making everything from scratch the old way must have been a lot more work, but I bet the flavors were out-of-this-world excellent! Some pre-processed foods are okay, some are even good, and they all are convenient. But often they are not as flavorful as the real thing, slow-made from scratch. I like how you do mise-en-place and make difficult things look easy with a little burst of fast work. Of course it helps to have the ingredients, and the equipment, and the space at hand. Cooking is fun!
Was the best restaurant in Ft Lauderdale. Chef Jean please come out of retirement miss you and the great food you cook.
Thank you Joseph, but I like my retirement on TH-cam! 😀
Never even heard tarragon vinegar ...will get some ! In american kitchens we just add tarragon and shallot , i must know what this tastes like !!
I already know how to make Béarnaise Sauce but I love Jean Pierre so much and how he maneuvers within his kitchen, it’s appealing and fun to watch; not to mention his sense of Humor
Chef, you make me laugh out loud. You are the most adorable chef in the world.
Thank you! 😊
Thank you for sharing your expertise with us! Nothing to give but appreciation and gratitude from my side!
I liked how you somewhat discreetly mentioned you are going to get your gas back :) I second that!
YES!!! Indeed, it's coming back in a couple more weeks😀
By far the best cooking channel on TH-cam!
This sauce has spurred me on to cultivate a whole barrel of herbs!
👍👍👍
Sometimes the difference between a sauce and a soup is a very thin line.....I would chug that gooseneck of sauce like a pirate with a wine jug. This is a must-try recipe! Thanks Chef.
Wish I could eat the food you cook.
I’m from Sri Lanka 🇱🇰
Keep them videos coming Uncle Jean! We can't get enough of your great food and wonderful personality. You are family.
This man just makes all my worries melt away
WE LOVE CHEF JEAN AND YOU ARE AN AMAZING TEACHER AND IT HAS NEVER BEEN BORING TO ATTEND YOUR COOKING LESSON. THE SAUCE IT WAS SIMPLE BUT YUMMY.ANYWAY, IDID PRACTICE MY COOKING IN THE KITCHEN AND IT TURN OUT GOOD . I COULD TASTE EVERY TEXTURE. COOKING IN THE MICROWAVE IS NOT AS GOOD COOKING ON THE STOVE. SO I EXPERIMENT IN THE KITCHEN . AFTER I COOK AND I HAD MY LUNCH. THANK YOU, CHEF YOU HAVE INSPIRE ME WITHYOUR COOKING LESSON AND TECHNIQUES.WITHOUT CHEF JEAN IS NOT SO EXCITING AND INSPIRING!
Chef is always gorgeous. Mine is easy and quick. I put everything in one go, immersion blender and then it is beautifully tasty with ribeyes.
Not editing out common mistakes, like forgetting to add s&p and adding it afterwards…just love it! Thank you for always keeping it real, Chef! God bless😊
Thank you Chef! Tic tak tockers will be happy tonight with this one.
😂😂😂
Thank you, I’m going to make this for Christmas with my duck😌yum.
Looks HEAVENLY. I am so glad you are doing a sauce series. THANK YOU CHEF!!!!
Tarragon is one of the most aromatic herbs for the kitchen
it is so clear and distinct from other herbs - i love it for sauces
it goes so well with duck :)
thanks chef for including and explaining this :)
Sauce Bearnaise with Roasted Prime Rib......a blast.
IMO the best instruction of the basic sauces clearly explained and shown. Even I can understand it!!
Hi chief JP Shane from new Zealand iv watched all of your wonderful videos thank you watching a second time now to get things in my head 😉😍
I don't know if you are pressed for time or its you production crew who wants short videos, but in my opinion, the more demonstration and or info, is the way to go. If you'd rather not limit yourself, go for it. If people want to learn, they watch. Well done as always, Chef!
Thank you chef, you're great!!!!
I am in Toyohashi, Japan, making a bearnaise, carbonara and amatriciana for my niece. I knew about these dishes but Chef Jean-Pierre incites you to try. I ordered guanciale, pecorino romano, pecorino sardo and bucatini from an Italian outfit in Tokyo.
What a great teacher!
Some talented people want to show you that they are the only ones capable of doing something. Great teachers want to convince you that you can do it too..... (Whether it is an illusion remains to be seen!!)
you say we are fantastic, but no! it is you Jean-Pierre! thank you so much!
hahaha the ending is tooo funny, great Chef, love this channel
Cheff Jean-Pierre's channel is very underrated. Its a hidden gem and I learned a lot. I hope he blows past 1 million and then 10 million subscribers. I always recommend his channel to all my foodie friends. One of the best cooking channels on TH-cam.
🙏🙏🙏😀
Thank you SO much. Wonderful instruction and presentation, Will make this evening for Prime, dry aged filet mignon. Now I have to check out your instruction for the proper method for "clarified butter" after I retrieve some fresh tarragon from the garden.
Bearnaise was always my favourite steak sauce. And now I know how to make it. Thank you!
JP I have learned so much watching your channel. I swear to God I thought I made the best Caesar salad in the world and I learn from you how and why the oil was just separating from the rest of the mix I did not know putting it in slowly, would make such a huge difference much like the recipe here I think God every day that you are here to teach us idiots how to cook we all love you very very much
Oh la la, my absolute favorite of all sauces mères, which brings us to the question, who is prettier? The mother or the daughter 😉? Merci beaucoup grand maître JP!
This goes to the cookbook. I eat salmon at least once a week and this is going on the next one. Based on another comment, I will be trying this on a fresh grilled steak. As always, I love your enthusiasm
We are blessed to have and enjoy CJP. Thank you, Chef!
Merci chef. Excellent matériel. Super méthode pour expliquer. Bénédictions.
My Friend! This looks hard enough for me to try! My wife loved the eggs Benedict, and I’m sure she will love this on a filet mignon as well. Thank you for the instruction.
I make an excellent Hollandaise, and now I can make the perfect Bearnaise. My life is complete.
Thank you Chef J-P
Hardest part when you start making these sauces is temperature control, Best TIP: Is that when you are adding the butter keep both elements at the same temperature.
And we love you Chef ❤️
Cook well and stay humble
Oooh finally! This is going to be... exciting! My favorite sauce, so as always; Thank you, chef!
Hi chef. Love your honesty and your stories. I don't blame you for not doing the figure 8s. I wouldnt either. You take care and God Bless
Chef Jean-Pierre, vous êtes formidable ! Un gros merci du Québec !
Looks fantastic! I like it over Steak au Poivre…two sauces in harmony
I am currently growing Chervil. I have tried & tried but failed several times. Finally, I got it to grow. So very delicate but beautiful herb. Since I am in Florida I thought it would never grow but I finally reached the summit. Now on to Tarragon, only French I might add.
Thanks for your another amazing video 🥰🥰💗💗🌺🌸🌺
Butter, butter and a little bit more butter! I love your programs so much, dear Jean Pierre. From Melbourne, Australia
I’ve watched cooks and chefs all my life… and you are the best Jean-Pierre. Hands down!
Thank you very much 🙏
In Wyoming I had a bison prime rib steak with ruby red trout topped with bernaise sauce. Delicious!
Great way to start the week! I can have Bearnase sauce on my Turkey sandwich for lunch! Wink. You have such a subtle, cute and slightly ribald sense of humor. We love you!
Jean-Pierre is the friendliest,funniest chef I’ve come across on TH-cam! And his depth of cooking knowledge is off the charts ❤
Love your show ... Scotland says Hi
It helps if you have a pan you can cook in 😂 I love this kind of humor 🤪
I've seen quite a few bearnaise instruction videos now, none of them as informative as this one. There were a lot that made a hollandaise and just threw in some tarragon and that was it. 😅 I did come across a some handy tips like whisking with an automatic creamer wisk, if the constant whisking might be a problem. (I had some shoulder issues last year and couldn't do a lot of things for a while, like wisking or even cutting veggies for to long. Little hacks like that and my little food processor saved my cooking 👌) Also keeping the hollandaise warm in a (pre-heated with boiling water) thermos can, works for this one as well I guess 😊
Thermos is best as boiling water is very difficult to control! 😊
Love the show , I've always been the WORST cook, now I'm cooking things I cannot even pronounce!! Thank you for making it possible.
Fantastic! Admittedly, I never heard of Bearnaise until a few years ago and wow was I hooked the first time I tried it. I prefer it over tartar sauce even. So glad you taught us how to make it.
Jean-Pierre it is wonderful to see you so excited about all the recipes you make, I grew up in a kitchen helping my dad and he was always so excited about the food before it hit the customers, and un turn I love cooking.
What a treat on a chilly Monday morning here in Pennsylvania. Thank you!
Filet mignon, sauce bearnaise avec un petit gorgonzola. Perfection.
We all love you too Chef Jean-Pierre !!! ❤🇨🇵🏝
Hello friend. Good to see you on a Monday.
u are so funny chef this is the moment i was looking in ur videos. The "I forgot something" so cute chef... thank you for sharing ur knowledge god bless u
🙏🙏🙏😊
We love you too. Chef!
A rare truce between the master and his enemy...'water'. Thanks for another excellent presentation Chef Jean-Pierre.
Great lesson as always