Holandaise/Bearnaise Sauce

Hollandasie sauce over asparagus		Bernaise Sauce atop Filét Miñon

Comments: Ok.. this is not the orthodox way of doing these sauces.. but it's the quick and dirty way... and easiest... and besides it tastes just the same to me.
... the traditional way is to do this over double boilers and is much more complicated.

Now, you can use a wisk... but a Food Processor with funnel at the top (with a hole at the bottom of the pusher) is preferred. (pusher from Cusinart Food Processor)

You mean, you didn't know there's hole at the bottom of the thing you use to push veggies down the chute into the blades?

But, if you don't have a hole at the bottom, remove the "pusher" and VERY slowly drizzle the butter into the mixing eggs and mustard.

Mostly, you have to be really careful adding the butter as this sauce can "break" (separate) become runny or make instant scrambled eggs.

The first part of each sauce I do the exact same technique.

The Holandaise only needs lemon added to the first section.. the Bernaise has no lemon, but tarragon, pepper, shallots & vinegar instead.

Unlike Mayonaise, where oil is added to egg yolks (either through whisking or Food Processor), the "oil" in this case is hot butter.

Ingredients:

3-4 Egg yolks

2 cubes butter

Colman's Mustard

1 lemon

for Bernaise... (the above without the lemon)

1 Shallot (here's a bunch of them... you only need one<<--- a Shallot is not a Scallion.... note sure? click here

Tarragon

White Wine (dry... like White Vermouth)

White Vinegar

Black Pepper

Technique:

First Section: (used for both sauces)

3-4 Egg yolks (depending on size - 3 extra large or 4 mediums)

1 TSP Colman's mustard

Combine the egg yolks and mustard in the food processor and run for 90 seconds.

2 cubes of butter heated to near boil... but don't let it burn.

With processor whirling the egg-mustard mixture, very slowly add a bit of the butter.

The eggs have to emulsify the butter and they can only absorb only so much at a time.

If you add too fast at the beginning your sauce will break... it will be thin. Then you have top start over and slow down.

Once the butter begins to combine with the eggs, you'll notice it will start to thicken like mayonaise (but yellow). Finish adding the rest of the butter.

Section 2 for Holandaise only:

Add 1tsp (to taste) of lemon and you have my version of Holandaise. A note on the lemon... add too much you have a Lemon Sauce! Add just enough and the blend is undescribable.

But if you want Bernaise.. hold the lemon!

Section 2 for Bernaise sauce (this can be done ahead of time or at the same time as Section 1)

in a 1qt sause pan add:

2 TBS Tarragon

1 tsp Black pepper

1 diced Shallot (not a scallion, note sure? click here )

1/2 C White vinegar

1/2 C dry white vermouth (not the red stuff... save that for a Manhattan)

(no lemon :-)

This mixture must be reduced down to a few tablespoons of liquid... then STOP. It will be very pungent.

I reduce this hot and fast.. but watch it as it will burn if you get all the moisture out of it! If you reduce too much.. you can add more wine or even some water.

Then add the remaining few tablespoons of concentrated liquid along with a teaspoon of the solid mixture (tarragon, shallot and pepper) to the Egg/Mustard mixture.

Process/Pulse to mix thoroughly. Let sit for to infuse flavors at least 5 mintutes....the sauce will become more potent as it sits.

REHEATING: You know it's almost not worth it. But both can be refrigerated: They will become solid. To reconstitute the sauces, they must be placed in a water bath and slowly brought up to warm.

If you get slightly too warm.. like microwave it? ....you'll have, well scrambled eggs?

Tip: Making this Hollandaise for your Asparagus? Add some dry white Vermouth 1/4C- 1/2C to the cooking water when you cook the aspargus and you'll rid the harshness of the asparagus.