The sauce that everyone loves. Fat + more fat = the taste everyone is built to love. It is very simple to make so if you buy it or every have bought it make it next time and maybe foodies will forgive you for your sins. I go about it the hard way, using a whisk.The lazy people use a blender. So start with a reduction of vinegar.
Half / half white vinegar to water, throw in a bay leaf, some peppercorns, lemon zest and sometimes a diced shallot. Reduce to half original volume. Ok good time for some measurement guides, per egg yolk about one tablespoon reduction and half a cup of butter. Yes 125 grams. I find it hard to make less than 4 yolk sauce.
Clarify butter
Easy as, heat it, skim off scum, and leave crud at bottom.
Throw your yolks in a bowl and start whisking. Set up a bain maire. This sauce is all about warm. Whisk in reduction slowly to start the magic (emulsification). Whisk harder, harder baby, yeah don’t stop, faster. Oooh ahhh i am getting all foamy. Now feed me the butter real slow like. Mmmm thats the stuff, its making me thick and creamy. Arm sore yet? Switch positions, i mean hands. Finish with some lemon juice and seasoning to taste.
This exercise definately justifies eating butter by the stick.
And bernaise is just as easy, add tarragon.
Andrew Spiegel
May 19th, 2010
Tastes better with slightly browned butter
barton
May 19th, 2010
cheers A will try.