Making The Perfect Béarnaise Sauce | Chef Jean-Pierre

well hello there friends after a very successful eggs benedict the hollandaise uh everybody's asking how do we make a bananas well it's really a hollandaise with a reduction of tarragon shovel and shallots in a vinegar and white wine reductions so what you're going to do is you're going to grab a pan then you can cook it it helps if you can cook in the pan to save a little bit of time i already got a little bit of butter uh because we're going to use clarified butter i got a little bit of butter right there that is sweating my shallots whenever you're cooking with onion or shallots remember you got to take the time to sweat them even in this reduction it's better if we sweat them a little bit they're sweeter you know what you should do is dedicate your palate one time eat a raw shallots or a real onion right and then cook them for a few minutes or so and you see how much sweeter they are how much buttery there especially if you cook them in butter they're much more buttery so shout outs out of the way um we're going to put a a chervil i got sherbal and targon if you can't find chervil it's like a flat leaf parsley put parsley in there but look for it and then tarragon targon is a must you might get away with not using a chevrolet but you got to use a targon friend if you can't find fresh targon because it's not exactly easy to get everywhere um you can use dry target it works not as good but it works all right so we're going to put the the chevrolet in there and i'll give you the exact measurement when you go into the video and you see click on show more i'll give you the exact recipe and and the tarragon right there and then we're going to make a reduction with a white wine and we're going to add a little bit of the tarragon vinegar and i say a little bit it doesn't really matter how much you're really putting in friends because what we're going to do we're going to create a reduction and we're going to reduce down until we have about a tablespoon of it left even if you have less it's okay but a tablespoon of it left and to save some time voila so here it is this is our reduction you see it's almost dry i really do not mind if it's dry i don't mind that at all because we are now going to cook the egg in it so we got egg yolks and a little bit of water you got to put a little water in there as much as i hate you use water it's important to put water so and then we're going to cook it low heat the heat has to be soft enough friends then you can put your hand on it if it's too hot you're going to get scrambled eggs so if you can't put your hand on it so every so often if you if you have gas it's much easier eventually i'm going to get it back there i promise you but if you have electric just take the pan and put your hand on it if you come put your hand on it then then take it out you have too hot you you move you move away from to another burner okay you got to be able to put your hand on it so we're going to put the eggs and then we're going to put a little bit of water you're gonna put a white wine also in here and don't be afraid to put in the water and we're gonna cook it and basically what we're gonna do friends we're gonna make like a zabayon and we're gonna cook the eggs the water is very important and it was for certain you'll have scrambled eggs how much tarragon you put in how much sugar you put in it's really up to you but i recommend you put a nice amount because that's what makes the sauce so special in hollandaise you put lemon juice in a in a berenice sauce you put a tarragon vinegar if you don't have targa and vinegar use a good white wine vinegar a good champagne vinegar would be good a good white balsamic vinegar is wonderful also but it's better if you can find if you can find a targon vinegar because that's really the flavor so we're going to cook this and when our eggs when we can see the bottom of the pot when it forms then we are going to incorporate our clarified butter i got kind of five butter i got about four ounces of clarified butter and we're gonna incorporate it slowly first we gotta cook the eggs and make a zabayong when i trained a few years ago we were supposed to do an eight you see we're doing a punish you're doing an eight that's the right way to do it but don't worry about it just go like this it works it works just that's good when chefs were not watching when i was doing my apprenticeship instead of doing the acre that's like it's more stressful to make a night i was just going like this and it works just fine okay but the classical way of doing it is doing it this way all right so look we're cooking it's becoming nice and foamy and we're gonna cook it until it solidifies and then we're gonna slowly add uh clarify butter this is an emotion it's kind of like a mayonnaise in a way you're going to introduce the fats and we're going to do it slowly so the the egg can absorb it if we don't do it too fast so for those of you that have watched my eggs benedict you know you can make the the hollandaise with an immersion blender works great and you add your reduction like we did you just add your reduction at the last minutes all right so you see it's starting to cook now check your heat okay let's go see i can put my hand it's hot but i can put my hand my face i'm gonna increase it just a little a little bit and you'll see in a minute it's going to be solid so right now it's still liquid so we got to continue cooking it and in a minute a minute and a half probably it's going to start to solidify you got to keep mixing it though there's something you cannot go put it to cook and then go do something okay so i'm going to continue doing this and we'll come back in a minute or two when this has solidified okay if you look friends you see you can start seeing the bottom the eggs are cooked so now at this point we need to add a clarified butter okay and we want to do it slowly for you put it a bit and you wait for it to be incorporated you put a little bit more and you wait for it to be incorporated remember it's an emotion it's kind of like when you make a mayonnaise you put a little bit of butter wait for it to be incorporated don't over saturate the yolks otherwise they won't incorporate it you see we're getting there smelling marvelous just a little bit more make sure it's incorporated but you want to do this off the heat because you already got cooked you cook the egg all you're doing now is you're finishing your emotion you see just a little bit now for us like i say if you've seen the uh the hollandaise recipe don't let this process scare you friends uh do the um do do the hollandaise with a immersion blender and add your reduction to it and it's a foolproof it's really really easy to do this is the classical way of doing it but you know cooking has improved in the last 50 years trust me when i started 50 years ago we had to make everything from squash everything everything you couldn't buy bread you can you could buy bread but most of the stuff you you couldn't buy like they buy the stuff you buy today you buy some good product today years ago you had to make everything everything from squash look we're getting a beautiful consistency friends it's gorgeous exactly what i'm looking for that's a little more that's about four four and a half ounces of butter of the heat it's looking absolutely gorgeous if you're going to be here and smelling it right now you would love it this is exactly what a bayonet is supposed to look like nice consistency you don't want to be too thick you don't want it to be too thin but remember the secret is to incorporate your butter slowly and when you get the consistency you like make sure you remember you do it slowly friends if you do it fast if you see the video on the hollandaise you notice i put the bottle very very slowly extremely important and right there my friends you have yourself a gorgeous gorgeous gorgeous hollandaise and what i'm going to do i want to show you we're going to put it in here we're going to put it in here let me grab a the spatula i want you to see how gorgeous it is look at this so this my friends has to be served warm don't heat it up you can't reheat it sorry to tell you my friends but you cannot reheat this okay this is great for fish this is great for steak this is great for so many things my friends and this is absolutely gorgeous look at this look at this look at this look at this look at this look how beautiful that is you see look how gorgeous that is that is exactly what a bayonet should look like absolutely gorgeous great consistency amazing flavor um oh i love it not exactly exactly easy a lot of things to remember to do but you got to try to make it a steak with a bear on this sauce oh baby wonderful i hope you like this segment thank you so much for your support you guys are great we've had such a great success i love you guys you are fantastic don't forget give us a thumbs up don't forget to subscribe to the channel if you're not already subscribed and don't forget to ring the bell so you get a notification every thursday when i put another video thanks for watching we love you guys thank you oops it wouldn't be a regular video if i didn't forget anything i know some of you out there say oh you forgot the salt they forgot the pepper duh it was right there and follow me do you think this is any bigger with the never mind i'm gonna put a little bit of black pepper here very fine black pepper and we're gonna give you another opportunity to see how gorgeous the sauce is and i got right there a little bit of salt don't tell anybody i forgot okay look look mix it up you see look i do not care because it's beautiful look at this voila my friend perfectly seasoned thanks again for watching we'll see you next week [Music]

Channel: Chef Jean-Pierre

Views: 169,813

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Id: dok1QC3_rws

Length: 10min 12sec (612 seconds)

Published: Mon Oct 18 2021