Even the best chefs have had a bearnaise separate
But why does it actually happen?
Egg yolks begin to separate above 62 °C. But if the sauce doesn't reach above 56 °C, it won't come together either.
Your sauce must therefore be kept between 56 and 62 °C to be good.
And that can be difficult to control with steps 1–9. With Ztove, you have control and can simply set your pots to 58 °C.
Keep both pots at 58 °C
Your bearnaise can get too hot (and thus separate) in two ways:
1) If you heat your bearnaise essence and egg yolks above 62 degrees.
2) If you pour butter, which is above 62 degrees, into the egg yolks.
When you start with your bearnaise, you should therefore set both pots to 58 °C.
How to make bearnaise in three simple steps
Ingredients
- Approx. 2 tbsp. bearnaise essence
- 200 g real butter
- 2 egg yolks
- 1/2 tsp. salt
- 2 tbsp. chopped tarragon
1 – Pour bearnaise essence and egg yolks into a pot
Set the pot to 58 °C and whisk the ingredients together.
2 – Clarify butter in another pot
Set the pot (or pan) to 58 °C and melt your butter.
3 – Slowly pour butter into the egg yolks while whisking
The clarified butter is whisked together with the egg yolks and bearnaise essence under constant whisking. Slowly, a thick, liquid sauce will form.
Finally, you can add chopped tarragon and salt – then your bearnaise is ready.
You can leave your bearnaise covered at 58 °C for 15–20 minutes and keep it warm until serving. If it stands longer, you should add a little water (a few drops) to compensate for what may have evaporated.