Bulk Béarnaise Reduction

Name: Bulk Béarnaise Reduction
Cuisine: French
Ingredients: ⅓ cup packed mixed chopped fresh tarragon stems and leaves; ½ cup finely chopped shallots; ½ cups cider vinegar; 1 bottle dry white wine; 1 teaspoon dried thyme; Salt as needed; 2 teaspoons cracked white peppercorns; 3 small tablespoons prepared reduction; ⅓ cup packed mixed chopped fresh chervil stems and leaves; ⅓ cup packed mixed chopped fresh chervil stems and leaves; 3 tablespoons chopped fresh parsley stems; 1 Mediterranean bay leaf; 2 tablespoons each chopped fresh tarragon and chervil leaves; 2 tablespoons each chopped fresh tarragon and chervil leaves; ½ cup dry white wine; ⅓ cup cider vinegar; 3 large egg yolks; 3 teaspoons lightly salted water; ½ to ¾ pound unsalted butter as desired, melted; Cayenne pepper; 1 tablespoon finely chopped fresh chervil leaves and stems plus 2 teaspoons chopped fresh leaves; 1 tablespoon finely chopped fresh chervil leaves and stems plus 2 teaspoons chopped fresh leaves; 1 tablespoon finely chopped fresh parsley stems plus 2 teaspoons chopped fresh leaves; 1 tablespoon finely chopped fresh chervil leaves and stems plus 2 teaspoons chopped fresh leaves; 1 tablespoon finely chopped fresh tarragon leaves and stems plus 2 teaspoons chopped fresh leaves; 2 tablespoons very finely chopped shallots; 1 tablespoon finely chopped fresh tarragon leaves and stems plus 2 teaspoons chopped fresh leaves; 1 tablespoon finely chopped fresh tarragon leaves and stems plus 2 teaspoons chopped fresh leaves; ½ pound unsalted butter, melted; 2 large egg yolks

Preparation info

FFR—about
10
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This quantity of reduction is enough to prepare ten recipes each using 3 egg yolks and ½ pound butter.

Ingredients

1 bottle dry white wine
½ cups cider vinegar
½ cup

Europe
France
Sauce
Vegetarian
Gluten-free

Method

Mix all the ingredients together. Bring to a boil, reduce to medium-low, simmer until reduced by one half to two thirds. Cool and store, covered, in the refrigerator.

There are two ways of proceeding:

Place the reduction in a saucepan and reheat to warm. Off the heat, add the egg yolks one at a time; with a whisk foam heavily. Return the pan to low heat and continue whisking unt