Bearnaisesovs II

Cook time: 0 min.
Servings: 2

Ingredients for Bearnaisesovs II

		"white pepper
		Tarragon (dried)
		Lime
		Salt
		Sherry vinegar
		Shallots
125	g	Unsalted butter
3		Eggs

Instructions for Bearnaisesovs II

To prepare the Bearnaisesovs II recipe, please follow these instructions:

One finds his cutting board and its freshly cut knives, for now the shellfish will be found.
Take a simple mustard and chop it very well, throw it into a small pot together with three tablespoons of vinegar and three tablespoons of water. Now it's time to grind some of the delicious white pepper you've bought / maybe already had. When done, salt and pepper into the mix as well as the estragon and like plenty of it !!! This little mixture must now be boiled, it goes fairly strong and when it boils, yes, you have to be over it, now it has to be cooked to concentrate, it should Boil in half the amount .... when done, pour the liquid off and the rest is thrown out ... now you have the Bearnaise essence, this urine from which the sauce is supposed to occur !!!


The butter should now warm up, just as carefully until everything is melted, you will now notice that there is a precipitate, some white dirt, we would not like to bring in the sauce so if you have it, say it Liquid butter through a coffee filter, otherwise, when you touch the butter in the sauce, make sure you do not let the bottom layer get into the sauce, then everything will be enough.


Before the sauce can be made, the eggs must be worn out, but every careful here, it's the flowers we need in the sauce, only the flowers, so few whites sorted off and pour the flowers in a glass !!!


Now you're ready to get it all up. At this point, I usually take a break, breathe out and make it I'm going to eat the sauce ... it could be pommes fries, You could cook some delicious steaks on the forehead, which now seems to fit the Bearnaisesovs. Of course you can just eat their Bearnaise sauce alone with a spoon, it tastes terribly good and with all the butter, all egg yolks Enough energy to resist a little while, but then you'll have to wait a little because the butter needs to cool a bit so it's not hot that causes the egg yolks to stiff ... we do not want that, the sauce separates! !!


Now it's going to happen ... put a large pot of hot water over the flare, put a small saucepan, so the sauce must be cooked over a water bath in this way, because the key to a Bearnaise sweat does not differ is to be able to control The temperature, keep it so far down that the eggs do not start to become scrambled eggs. The water must be about So hot that there is a nice little layer of bubbles on the bottom of the pan with water, but no water must boil the water.


Now pour essence and egg yolks into the small saucepan and stir well. It's a good idea to pour some more estragon down now too ... the task is now slowly slowing down all the butter into the pan, a spoonful at a time, While touching ... if you are in the happy situation to serve the court for one, yes, you may ask this to slowly pour the butter while you touch yourself ... it may give a little nice moment Before the food is served.


When you do not have more butter again, and you think the sauce has the right consistency, too thick, pour some water in too thin, stir a little longer, then it is a good idea to squeeze the juice from a half lime fruit in it A delicious counterfeit that fat sauce, so it just does not get too clammy and fatty to eat. It's also a good idea to taste the sauce with salt and pepper, as it's my experience that it's a bit too neutral.


Now it's ready to be eaten ... There are several ways to serve a Bearnaise, a way I think is especially delicious if you have made the sauce as thick as it should be to serve it a small glass of The plate together with the sauce accessories, you can dip what's on the plate in the sauce, without getting ripped into it ... but there are thousands of ways ... I want good appetite with this sauce.

Tips for other recipes can be found on my blog: http://laekkermad.blogspot.com/