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Sauces and Condiments

Bearnaise demi-glace

If California has an emblematic Christmas feast, a holiday tradition that captures the spirit and history of this state of displaced people, it might well be the Bracebridge Dinner at Yosemite's Ahwahnee hotel. Surrounded by some of the most stunning ... Read more

Total time: 30 minutes | Makes 1 1/2 cups
  • 2 1/4 teaspoons chopped shallots
  • 5 black peppercorns, cracked
  • 2 1/4 teaspoons dried tarragon
  • 3 tablespoons tarragon vinegar
  • 1 1/2 teaspoons white wine
  • 1 tablespoon water
  • 2 egg yolks
  • 1 cup clarified butter, warm
  • 2 1/4 teaspoons chopped fresh tarragon
  • 3/4 teaspoon chopped fresh chervil
  • 1 cup demi-glace, warm in a saucepan

Step 1Combine the shallots, peppercorns, dried tarragon and vinegar. Reduce until almost all the liquid is gone, about 3 to 5 minutes.

Step 2Add the wine and water to the reduction; strain.

Step 3Combine the strained reduction and the egg yolks in a stainless steel bowl. Whisk the mixture in the bowl placed over a pan of hot water until the yolks are warm. To prevent overcooking, keep the bowl from touching the hot water.

Step 4Drizzle the clarified butter in a thin stream into the yolk mixture, whipping constantly. Add the chopped tarragon and chervil to complete the bearnaise.

Step 5Whisk the bearnaise into the demi-glace. Adjust the seasoning. Serve immediately.

Note: From executive chef Terry Sheehan at the Ahwahnee hotel. Make this sauce just before you serve it.
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