For the Béarnaise
- Heavy Cream 8 tbsp
- Water 4 tsp
- Egg Yolks 4
- Lemon Juice 4 tsp
- Kosher Salt 1/2 tsp
- Unsalted Butter 230 g
- Tarragon Stems 4
- Tarragon Leaves (finely chopped) 1.13 tbsp
- Water as needed
Tools that you will need
- 8qt (8L) Pot
- Electric Blender
- Fine Mesh Strainer
- Medium mixing bowl
- Rubber Spatula
Cooking Steps 1/ Prep Cooking
Prepare the Probe
Insert the probe to the clip attached to the side of the pot making sure it doesn't touch the bottom.
Measure and Add the Water to the Cookware
Fill the pot right to the bottom of the probe bracket.
1. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol appears on the cooktop. Select Slow Cooking/ Sous Vide and set the temperature to 65°C.
2. Add the Ingredients into the bag
While the water comes up to temperature, prepare the bag with the ingredients for the sauce.
|Heavy Cream||8 Tbsps.|
|Lemon Juice||4 tsps.|
|Kosher Salt||.5 tsp.|
|Unsalted Butter||230 grams|
3. Vacuum Seal the Bag
Place the bag into the vacuum chamber and seal on Vacuum Level 2/ Seal Level 2.
4. Add and Cook the Bearnaise Sauce
Add the bag into the water bath making sure it is fully submerge. Cook the bearnaise for 1 hour.
5. Blend the Sauce
Turn the burner off and remove the bag from the water bath. Open the bag and transfer it to an electric blender. Remove the tarragon stem, then blend the bearnaise until smooth. Transfer into a serving bowl, and stir in some chopped tarragon.
|Tarragon (finely chopped)||1.125 TBSP|
6. Serve as Desired
Sprinkle some chopped tarragon over the sauce. Enjoy it over your favorite steak or egg dishes.
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!