Bernaise Sauce

[Raffaz]

Ok heres the problem, im sick of eating steaks on their own, my GF reckons bernaise sauce is really nice to have with them. She reckons its the nicest sauce she has tried, but she says the type she had, had mushrooms in it. Ive been doing some searches but i cant find any with mushrooms in it. (she tried it in a greek restaurant if that helps). If anyone has got a recipe for it then please share, coz i wanna try it, and if i make it for her she will really appreciate it, if ya know what i mean ha ha . Cheers

Mick

 

[sublime35]

certainly aren't going for light are ya? LOL. my suggestion would be to sautee the shrooms in some olive oil or more butter if ya want, in the pot b4 you put the wine, vinegar and stuff in, and then proceed as normal. You may have to add additional liquid tho because of the shrooms.

 

[obiwan9962]

Ok heres the problem, im sick of eating steaks on their own, my GF reckons bernaise sauce is really nice to have with them. She reckons its the nicest sauce she has tried, but she says the type she had, had mushrooms in it. Ive been doing some searches but i cant find any with mushrooms in it. (she tried it in a greek restaurant if that helps). If anyone has got a recipe for it then please share, coz i wanna try it, and if i make it for her she will really appreciate it, if ya know what i mean ha ha . Cheers

Mick

a greek restaurant would not serve bernaise
that is a french sauce
basically an egg sauce made of butter, white wine, white wine vinegar and tarragon
mushrooms and greek? hmm unheard of to me
mushrooms and red wine with alittle brown sauce is called bordelaise and is also french

?

 

[chefbone]

The name of this Bearnaise derivative completely skips my mind but if you do decide to make it, make sure the mushrooms are fully cooked with little to no moisture left in them. Maybe puree them once they are room temperature and add them to the Bearnaise after you emulsify it with the butter.
BTW......Bearnaise is not a derivative of Hollandaise!

 

[obiwan9962]

BTW......Bearnaise is not a derivative of Hollandaise!

it isn't?
since when?
august escoffier would say otherwise

 

[sublime35]

Bernaise can not be made from Hollandaise so there fore it isn't a derivative of it. It's more of a mother sauce itself.

 

[Raffaz]

Whats hollandaise sauce, is there any other sauces i could make. To add some taste to my steaks. Cheers

Mick

 

[chefbone]

it isn't?
since when?
august escoffier would say otherwise

No, Escoffier would not say otherwise.
To start the Bearnaise sauce, you first make a redux of tarragon, shallots peppercorns, vinegar........Hollandaise you do not.
Bearnaise does not have lemon juice as a prime ingredient!

I guess if you want to be a shoemaker, you could add a redux at the end of a batch of Hollandaise. I've seen that done before but I cringe at the sight of it. That's a hack move!

Any other questions?

 

[obiwan9962]

No, Escoffier would not say otherwise.
To start the Bearnaise sauce, you first make a redux of tarragon, shallots peppercorns, vinegar........Hollandaise you do not.
Bearnaise does not have lemon juice as a prime ingredient!

I guess if you want to be a shoemaker, you could add a redux at the end of a batch of Hollandaise. I've seen that done before but I cringe at the sight of it. That's a hack move!

Any other questions?

hmm i don't take to insults lightly
i have been a chef for over 20 years
and cooking over 34 years
everywhere i have worked where hollandaise was a mothersauce, i made quarts of the stuff and added my salpicons according to what it was intended for
if you believe that is shortcutting perhaps you have never worked in a real restaurants
if you care to see my resume pm me
otherwise back theshit down
reread mothersauces

does anyone still make espagnole?
and is that the proper way to proceed to demi glace
lol
corundum

 

[obiwan9962]

The name of this Bearnaise derivative completely skips my mind but if you do decide to make it, make sure the mushrooms are fully cooked with little to no moisture left in them. Maybe puree them once they are room temperature and add them to the Bearnaise after you emulsify it with the butter.
BTW......Bearnaise is not a derivative of Hollandaise!

never heard of mushrooms in a bearnaise