What about making a Béarnaise sauce in a siphon?

I have a professional circulator and a good iSi siphon (0,5 l), and I was inspired by the ‘Perfect Hollandaise’ recipe in the Whipping Siphons class, but I wanted to make a Béarnaise sauce instead. I also wanted to simplify the process, so I skipped a few steps and winged the rest. The result was stunning. An absolutely perfect Béarnaise sauce. But now I cannot repeat it…

Basically, I made a typical reduction on white wine vinegar and shallots, melted some butter, grabbed a couple of egg yolks, and just poured everything right into the siphon without any further fuss.

I gave it a couple of shakes, and then simply put the siphon into the water bath (65 degrees Celsius, I think), and let it rest for some time (an hour perhaps).

Then, after that I allowed the rib-eye steak to make a short touch-and-go on the grill, I just loaded two charges into the siphon and gave it some hard shakes again, and to my big surprise, out came the most wonderful and delicious Béarnaise sauce, with perfect texture.

Now, the problem is that I cannot reproduce this result. I have tried several times, and I only get a thin fluid that is not near an emulsion. I know, I should have written down what I did, but I didn’t…stupid me!

So, is there anyone out there who has made anything similar, succeeded, and also written down the exact proportions?

Greetings from Sweden

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fisher23

You should be able to replicate a béarnaise sauce by following the CS recipe for hollandaise. You will need to exchange the lemon juice for white wine vinegar and add your herbs in with the shallots and strain before putting in the siphon or use a terragon or chervil essence. I have made the hollandaise but not a béarnaise using a siphon, the hollandaise recipe works. Just make sure you use very fresh eggs, I have had the yokes coagulate using older eggs. Good luck.

tshewman

2 considerations, egg yolks (as John Fisher mentioned) and butter. During the first, what were the ratios/amounts? There needs to be sufficient fats to maintain body and if not enough (or too much) this will alter the result. The bernaise vs hollandaise is not drastically different, so the ratios used here https://www.chefsteps.com/activities/hollandaise

should give you hte results you want.

Mats_93082

Thank you John and Todd,

I believe the ratio I used was 1 egg yolk per 50 g butter for the first successful attempt, but I have also tried 1/100 and 1/150. The latter ratio is probably my favorite in a traditionally mounted Béarnaise, for a thicker style of sauce. The eggs are directly from a local farm, one or two weeks old, and quite large, so egg yolks about 20 gram each.

So, you could say I used a traditional Béarnaise sauce recipe and applied the Siphon technique, but left out the zip-bag step. I just didn’t see the point in messing with that, when I could pour it all directly into the Siphon. The Siphon is an excellent heat conductor, so that could not be the problem. And instead of whisking it all together, I shook the Siphon real hard before putting it into the water bath. Or is it necessary for this first cook to be Sous-vide style?

I believe I used 65 degrees Celsius for the water bath, because that seems more logic, and in line with the discussions in the class. Or is there a reason for the higher temperature, other than for pasteurization (not needed here)?

Cheers

//Mats

fisher23

Yes, to get the egg yokes to the thicken to the consistency you are looking for. They are the emulsifier and the thickener.

goxy20

Hey Mats any luck at the end? We are just trying to make a bearnaise and use it in combination with isi siphone during the service.