Tag Archives: sauce

Sous Vide Bearnaise Sauce

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to 500 g

360 g butter
80 g egg yolks (which is about 4-5 pieces )
2 g salt
30-50 g bearnaiseessens (depends on how strong it is, but approximately 3-4 tbsp)

fresh chopped tarragon, persilja och körvel.
a little cayenne pepper
salt & pepper

Add butter, yolks, salt and bernaise essence in a glass jar or a ziplock bag. You do not have to mix. Screw on the lid / squeeze air out of the bag.

Put the jar / bag of water bath in 58 degrees in 30-40 minutes.

Carefully pick up the jar / bag, do not shake it. Set it and let stand 1-2 minutes so that it layers in the jar. All pour the contents of the bag into a carafe belonging to your hand blender.

Set the hand blender down, let the hand blender stand for a while so that they are still layered in the jar / carafe.

Start the hand mixer and leave it at the bottom for approx 1 minute and then work your way up slowly. In total approximately 2 minutes mixing time.

Mix with fresh chopped spices and taste with cayenne pepper, salt & pepper.

Red wine sauce for beef fillet

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You do:

  • 1 st charlotten onion
  • 1 Each clove of garlic
  • ½ tsp tomato puree
  • 1 st plum tomato
  • 4 dl red wine
  • 1 Each bay leaves
  • 1 kvist timjan
  • ½ dl beef fund / veal fund in bottle
  • Some water
  • A few drops of red wine vinegar
  • Salt and black pepper
  • Oil
  • Butter

Do this:

  1. Chop onion and garlic and place in a hot frying pan.
  2. Chop the tomato into smaller pieces.
  3. Let the onion take on some color before you “rostar” the tomato puree in the middle of the pan for a few seconds.
  4. Mix the onion with the tomato puree before adding the chopped plum tomato
  5. In with bay leaves and fresh thyme in the frying pan
  6. Pour on the red wine (as 4 dl) and let everything reduce to just over half
  7. Now pour on the beef stock and some water and let everything boil again
  8. If you fried beef fillet with oil, butter, garlic and thyme so take up the meat when it is ready and now pour the sauce over the frying pan in which you fried the meat (this makes the taste of the sauce even better)
  9. Now strain the sauce in a fine-mesh strainer into a small saucepan and squeeze out all the valuable liquid through the strainer with a wooden spoon into the saucepan.
  10. Keep the sauce warm and just before serving, you should disassemble some butter before to shine it up and get extra good taste.