Bearnaise Sauce in Kenwood Cooking Chef

Velvety Bearnaise Sauce: the perfect companion to grilled meat, fish, vegetables and fries!

Bearnaise Sauce in the Kenwood Cooking Chef: those who have tried it have been enchanted by its rich flavor, intense aromas, and velvety texture!

Bearnaise is one of the 5 basic sauces of French cuisine with a history dating back to the 17th century. But as basic and simple as its composition is, it is equally demanding in its preparation. To achieve the perfect, velvety texture, it requires absolute control of temperature, stirring, and perfect timing in adding the ingredients. Due to its complexity, we end up enjoying Bearnaise either in high-end restaurants. Or in its worst form in ready-made jars full of preservatives, which in no way resemble the authentic version.

However, the process of making Bearnaise in the Kenwood Cooking Chef is easy and simple. With a few steps and a bit of time, we can prepare the most delicious Bearnaise that would make even Gordon Ramsey jealous!

Steps to Make Bearnaise Sauce in Kenwood Cooking Chef:

• Butter: For making Bearnaise, we use clarified (pure) butter. In case we cannot find it ready-made, we can make it ourselves through the following process.
• Sauté the shallots and tarragon and extinguish with vinegar and wine until all liquids evaporate. To ensure that there is no moisture left in the sautéed ingredients, let them cool in a strainer.
• Put the mixture together with the egg yolks in the mixer to cook with continuous stirring at a stable temperature, gradually adding the butter. Cook for a few minutes until you have a smooth velvety sauce.

See the detailed steps, ingredients, and cooking times in the recipe card below.

How to Store Bearnaise Sauce:

It can be preserved in the refrigerator for up to 2 days, but you must be particularly careful in how you use it. As the sauce will thicken a lot, you should break it into pieces and warm it at a very low temperature, constantly stirring to prevent it from separating.

Print Recipe

Bearnaise Sauce in Kenwood Cooking Chef

Author: Kitchen Wizardries Cooking Method: Kenwood Cooking Chef Cuisine: European Courses: Side Dishes Recipe Keys: Dairy

Difficulty: Intermediate Prep Time 5 mins Cook Time 20 mins Rest Time 20 mins Total Time 45 mins

Servings: 12

Best Season: Suitable throughout the year

Description

Velvety Béarnaise sauce with intense herbal aromas! The perfect companion to juicy beef fillets, grilled fish or vegetables. With this recipe, you can quickly and easily prepare the perfect Béarnaise sauce using the Kenwood Cooking Chef, transforming even the simplest meal into a unique gastronomic experience!

Ingredients

Servings

• 4 egg yolks
• 250 g butter (clarified)
• 40 ml wine (white)
• 40 ml vinegar (white)
• 40 g eshallots
• ¹⁄₂ tarragon (or 4 tablespoons dried)
• 10 g butter
• salt
• pepper

Instructions

1. How to make clarified butter

   In a small saucepan over low heat, warm the butter without boiling it for approximately 10'-15' or place it in Kenwood's Cooking Chef Bowl. Temperature: 50C, Stirring Speed: off, Time: 15'

   Let it stand for 5' and skim the milk solids and the foam that will appear from the top using a ladle or a spoon. Once removed, transfer the butterfat to a clean bowl without the milk residues left in the bottom of the saucepan.

2. Bearnaise Sauce

   Remove the tarragon leaves from the stalks, wash them and set aside.

   Peel, wash and chop the shallot and set aside.

   Set up Kenwood Cooking Chef: Attach the creaming beater and add the 10g of butter in the bowl. Preheat until butter has melted with the following settings, Temperature: 100°C, Stirring Speed: off, Time: 1'

   Cook the shallot: Add the shallot and sweat until translucent. Temperature: 100°C, Stirring Speed: 1, Time: 1'

   Prepare the reduction: Add the wine and the vinegar and deglaze. Add half of the tarragon leaves. Cook until it nearly dry. Temperature: 100°C, Stirring Speed: 1, Time: 3'

   Put the temperature to "OFF" and remove the bowl from the machine to cool down. Pass the reduction through a strainer to remove excess moisture and let it cool completely.

   Attach the whisk tool and place in the bowl the reduction and the egg yolks and stir. Temperature: OFF, Stirring Speed: 3, Time: 3'

   Add in the clarified butter little by little continuing to whisk until the mixture has a creamy velvety texture. Temperature: 50C, Stirring Speed: 4, Time: 12'

   Remove the Béarnaise sauce from the bowl, add the remaining tarragon leaves, salt and pepper and mix.

   Serve immediately or at room temperature with red meat or grilled fish.