If you've never had it made the traditional way, you may think it is the best sauce ever. The foolproof blender method is easier and faster. If you get it right, you should have a sauce that is almost effervescent. If it is still too thick, whisk in a few more drops. If the sauce does get too thick - you should be able to pour it - take the bowl off the heat and whisk in a few drops of warm water. If the sauce gets too hot it will become too thick. If the eggs get too hot they will scramble. But if you only have two hands, you don't really have to hold the bowl. You need one hand to pour the butter, one hand to work the whisk and one hand to hold the bowl to keep it and the pot from sliding around the stove. Then you place that bowl on top of barely simmering water and slowly and continually whisk in melted butter - drop by drop at first, and then in a thin, steady stream. You begin by whisking together some egg yolks with a splash of lemon juice. I first made a batch of hollandaise sauce the traditional way. Spooned over poached salmon, it is the quintessence of elegance. When matched with asparagus, it is unsurpassable. Served over eggs benedict, it is perfection. Hollandaise is basically butter, egg yolks and lemon juice, lightly flavored with salt, pepper and maybe cayenne pepper. Besides, less-rich hollandaise is still plenty rich. It may not be as rich as the traditional hollandaise, but the foolproof method comes with the stamp of approval from Julia Child. But the foolproof method only requires a blender and a bit of patience. Traditional hollandaise requires a great deal of whisking over the moderated heat of a double boiler. There is also another way to make it that is foolproof. It can even be fixed, although it won't be quite as good as if it hadn't broken.īut there is no need to fear, because so far we have only been talking about making hollandaise the traditional way. It shouldn't happen if you're careful, but it happens to everyone, even professionals. The sauce typically breaks if the butter is added too quickly or if the sauce is made at a too-high temperature. That is, the butter separates from the egg and it looks curdled and kind of disgusting. Occasionally a hollandaise sauce will break. It's just that sometimes something goes wrong with it. It is the taste of happiness, if happiness were slightly lemony.Īnd yet, it has a reputation for being difficult to make. It is like a custard you can pour that makes everything it touches better. It is impossibly light, yet decadently rich. Hollandaise sauce is like liquid sunshine - it's even the color of sunshine. How can anything this good be frightening? Set aside in a warm spot to hold the sauce.Some people are scared of hollandaise sauce. Add the remaining half bunch of fresh tarragon leaves, season with salt and pepper and give it 1 more buzz.
Once it emulsifies, turn the blender speed up to high and add the remaining butter. With the blender running, add 1/3 of the butter in a slow steady stream. Remove from heat and set aside to cool.īlend yolks and bearnaise reduction together in a blender.
Bring to a simmer and cook until reduced by half. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Remove from the oven and tent with foil while you let it rest for 10 minutes before cutting. If you want it medium, cook for a further 3 minutes in the oven. An instant-read thermometer when inserted into the thickest part of the meat should read 130 degrees F for medium-rare. Place the whole pan in the oven and roast the tenderloin for 15-17 minutes (depending on how thick your tenderloin is). Place a large cast iron skillet over medium-high heat on the stove top and sear tenderloin all over. Make sure it is at room temperature before cooking. Season well all over with plenty of kosher salt and freshly ground black pepper all over. Take the beef tenderloin and drizzle with olive oil.
0 kommentar(er)
