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Can I make Bernaise in advance and reheat?

13 years ago

I can make it while the tenderloin is roasting, but I would rather be sipping a glass of wine and relaxing. Any thoughts if the following Bernaise recipe would reheat or will it break?

Thanks in advance!
Alexa

For the Bernaise Sauce:
Ã¢ÂÂ¢ 3 tablespoons white vinegar
Ã¢ÂÂ¢ 3 tablespoons white wine
Ã¢ÂÂ¢ 10 peppercorns, crushed
Ã¢ÂÂ¢ 2 tablespoons finely chopped shallots
Ã¢ÂÂ¢ 1 tablespoon chopped tarragon
Ã¢ÂÂ¢ 1 tablespoon water
Ã¢ÂÂ¢ 3 egg yolks
Ã¢ÂÂ¢ 1 cup unsalted butter, melted
Ã¢ÂÂ¢ 1 tablespoon finely chopped parsley leaves

For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside.

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Comments (5)

foodonastump
13 years ago
First thought, I'd rather hold it in a double boiler than reheat it. But I'm not sure how long it would hold well.

Second thought is this probably takes less than ten minutes to make start to finish, and if you had it made through the reduction, you'd get that down to about 3 minutes of last minute work.

Third thought is I'm surprised at the "melted butter"... most butter sauce recipes I've ever seen use room temp or slightly warmed butter.

Enjoy!!!
Lars
13 years ago
If I were making it and wanted to hold it, I would stop after adding the egg yolks, cover it tightly, and then return it to heat (over hot water) to warm it up then add the butter just before serving. You could probably add up to 1/3 of the butter before holding it. There are also blender recipes for this that might be more forgiving.

I normally make this sort of sauce in a blender, and then it is quicker and easier to make.

Lars
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caliloo
Original Author
13 years ago
Fair enough. Reduction is done and the remaining mis en place is ready to go.... ready to start browning the tenderloin!

Thanks for the input!

Alexa
pkramer60
13 years ago
Yes, you can over a double boiler. If it separates, stir in a few drops of ice water and it should blend again.

I am surprised at the 10 peppercorns. Let me know if this overpowers the wonderful butter flavor of this sauce.

Like Lars, I make mine in the blender and follow the recipe posted by Michael Ruhlman. I like the lemon much better than vinegar and is basically the recipe my Grandmother taught me.

Here is a link that might be useful: Blender bernaise
caliloo
Original Author
13 years ago
Oh. My. Word. This recipe is sublime... It is done and sitting on the double boiler waiting for the meat to rest. Incredible flavor and no, not too much pepper IMO.

Alexa

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