Ernest Reynoso Gala


Béarnaise Sauce

by Ernest Reynoso Gala

1. Put together in a saucepan and reduce over medium heat for three minutes:
1/2 cup red wine vinegar
1 tbsp. shallots
1 tbsp. fresh tarragon leaves
1 tsp. salt
1/4 tsp. pepper
Set aside.

2. In another saucepan melt 1 cup butter over low fire or microwave on high for one minute.

3. Blend 6 egg yolks for 10 seconds. Gradually add hot butter (2 tbsp. in five-second intervals) until thick. Lastly, add tarragon mixture and blend for 15 seconds. Transfer to sauce boat.

Note: Béarnaise sauce can be kept in the refrigerator for three to four days. Reheat over low fire or micro on high one minute.

Hollandaise Sauce

1. For Hollandaise, omit red wine vinegar, shallots and fresh tarragon leaves. Add to the egg yolks and butter
2 tbsp. fresh lemon juice
1 tsp. Tabasco

Tip:  In case the sauce curdles, get another bowl and combine one egg yolk and one-fourth teaspoon mustard. Slowly, add previous sauce and mix until smooth. For variety, tomato paste can be added.


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