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

Elevate your culinary skills with our Invoq oven recipe for Béarnaise sauce using the sous vide cooking method.

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

Related recipes

Coarse Ratatouille

Discover an easy, flavorful ratatouille recipe featuring fresh vegetables and aromatic herbs. Perfect for a healthy, colorful meal that’s both nutritious and delicious.

Couscous

Create an easy couscous with the Invoq oven, offering a quick, flavourful, and nutritious dish. Ready in minutes.

Vacuum-sealed tomatoes cooked sous vide in the Invoq oven, delivering tender texture, concentrated flavour and vibrant colour with precision cooking.

Vacuumised Tomatoes

Experience the exquisite flavour of vacuum-sealed tomatoes cooked sous vide in the Invoq oven. Perfectly tender and bursting with taste!

Stewed Summer Cabbage with Serrano Ham

Delight in stewed summer cabbage with Serrano ham, cooked to perfection in the Invoq oven. A mouthwatering fusion of flavours awaits!