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.