Edwin Adkins

Culinary Support

“Change the béarnaise reduction for white wine and lemon to make a classic Hollandaise."

Recipe by Edwin Adkins

Béarnaise Sauce

4 portions.

Ingredients

35 gr Béarnaise reduction 35 gr water 4 gr salt 65 gr pasteurised egg yolks 125 gr butter 3 sprigs Tarragon

Preparation

1 Mix together the water, reduction and egg yolk in a vacuum bag 2 Add the whole butter chopped roughly

Cook using the following cooking steps

Preheat - 65°C - 1 minute

Insert product (giving an alarm)

CombiSpeed - 65°C – 100% Fan speed - 100% humidity – 25 minutes

Relevant trays

Steamfry basket

After cooking

Blend the mix with a hand blender until totally mixed. Add the tarragon leaves roughly chopped. Change the béarnaise reduction for white wine and lemon to make a classic Hollandaise.

Download recipe béarnaise sause

Edwin Adkins

Culinary Support

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