Making The Perfect Béarnaise Sauce | Chef Jean-Pierre

Well, hello there, friends. After a very successful ex-Benedict Hollandaise, everybody's asking, how do we make a béarnaise? Well, it's really a Hollandaise with a reduction of tarragon, chervil, and shallots in a vinegar and a white wine reductions. So what you're gonna do is you're gonna grab a pan, then you can cook in, and it helps if you can cook in the pan. To save a little bit of time, I already got a little bit of butter because we're gonna use clarified butter. I've got a little bit of butter right there that is sweating my shallots. Whenever you're cooking with onion or shallots, remember, you gotta 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 educate your palate one time. Eat a raw shallots or a real onion, right, and then cook them for a few minute or so, and you'll see how much sweeter they are, how much buttery they are, especially if you cook them in butter, they're much more buttery. So shallots out of the way. We're gonna put a chervil. I got chervil and tarragon. If you can't find chervil, it's like a flat leaf parsley. Put parsley in there, but look for it. And then tarragon. Tarragon is a must. You might get away with not using a chervil, but you gotta use a tarragon, friend. If you can't find fresh tarragon because it's not exactly easy to get everywhere, you can use dry tarragon. It works. Not as good, but it works, all right? So we're gonna put the chervil in there, and I'll give you the exact measurement when you go into the video and you click on show more, I'll give you the exact recipe. And the tarragon right there. And then we're gonna make a reduction with white wine, and we're gonna 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 gonna do, we're gonna create a reduction, and we're gonna reduce down until we have about a tablespoon of it left. Even if you have less, it's okay. About a tablespoon of it left. And to save some time, voila. I got it right here. 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 gotta put a little water in there. As much as I hate to use water, it's important to put water. So, and then we're gonna cook on a 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 gonna get scrambled eggs. So if you can't put your hand on it, so every so often, if you have gas, it's much easier. Eventually I'm gonna get it back to you, I promise you. But if you have electric, just take the pan and put your hand on it. If you can't put your hand on it, then take it out. You have too hot, you move, you move away to another burner, okay? You gotta be able to put your hand on it. So we're gonna put the eggs and then we're gonna put a little bit of water. You can put a white wine or so in here and don't be afraid to put a little water and we're gonna cook it. And basically what we're gonna do, friends, we're gonna make like a zabagnon. And we're gonna cook the eggs. The water is very important. Otherwise, for certain, you'll have scrambled eggs. How much tarragon you put in, how much chervil 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 the Hollandaise, you put lemon juice. In a béarnaise sauce, you put a tarragon vinegar. If you don't have tarragon 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 a tarragon vinegar because that's really the flavor. So we're gonna 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 clarified butter. I got about four ounces of clarified butter. And we're gonna incorporate it slowly. First, we gotta cook the egg and make a zabagnon. When I trained a few years ago, we were supposed to do an eight. You see, we're doing an apprentice, 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 just as good. When chefs were not watching when I was doing my apprenticeship, instead of doing the eight, that's like, it's more stressful than making an eight. 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 our clarified butter. This is an emulsion. It's kind of like a mayonnaise in a way. So you're gonna introduce the fat and we're gonna do it slowly so that the egg can absorb it. If we do it too fast. So for those of you that have watched my eggs Benedict, you know you can make the Hollandaise with an emulsion blender. Works great. And you add your reduction like we did. You just add your reduction at the last minute. All right, so you see it's starting to cook. Now check your heat. Okay, it's good. See, I can put my hand. It's hot, but I can put my hand. Matter of fact, I'm gonna increase it just a little, little, little bit. And you'll see in a minute, it's going to be solid. So right now it's still liquid. So we gotta continue cooking it. And in a minute, a minute and a half probably, it's gonna start to solidify. You gotta keep mixing it though. It's something you cannot go put it to cook and then go do something, okay? So I'm gonna continue doing this and we'll come back in a minute or two when these are 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 wanna do it slowly. So you put a little 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 emulsion. 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 oversaturate 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 wanna do this off the heat because you already got cooked the egg. All you're doing now is you're finishing your emulsion. You see? Just a little bit. Now for those, like I say, if you've seen the Hollandaise recipe, don't let this process scare you, friends. Do the Hollandaise with a emulsion 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 scratch. Everything, everything. You couldn't buy bread. You could buy bread, but most of the stuff, 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 scratch. 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 béarnaise is supposed to look like. Nice consistency. You don't want it 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've seen the video on the hollandaise, you notice I put the butter 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'm going to show you. We're going to put it in here. Let me grab 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 béarnaise should look like. Absolutely gorgeous. Great consistency. Amazing flavor. 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 béarnaise sauce. Oh, baby. Wonderful. I hope you liked the 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 out 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 in front of me. Do you think this is any bigger with the... Nevermind. I'm gonna put a little bit of black pepper here, very fine black pepper. It'd be good to 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.