Traditional French Béarnaise sauce
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- Опубликовано: 29 ноя 2024
- What can I do to help others?
You have probably asked yourself that same question in the last few weeks. For most of us, we have been unable to work like we usually do, grab a coffee with our friends or share our passion due to the new social distancing rules and self-isolation. Some great pastimes were mentioned, ones we often don’t have the time for, such as doing a puzzle (which could take a few weeks for some of us) or watching a whole series on Netflix per day instead of a single episode.
Now that restaurants only do takeaway, why not explore new recipes and cooking techniques rather than ordering in? As I will have more free time during the next few weeks, I would like to cook some simple French recipes and share some tips and tricks I’ve learnt over the years. I have always loved to share my knowledge and show that what may seem impossible for an amateur chef is actually accessible to everyone!
Bon Appétit!
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Excellent!!! I love you knife technique with the herbs and adding them at the end rather than at the beginning as part of the reduction. Must be a much more subtle flavor. I really have to practice your cutting of the herbs and dicing of the shallot. VERY FINE!. Would love to see you make a soufflé!!!
I’m from the US and I understood you perfectly.
My father an executive chef always taught me to use white wine with the vinegar and reduce with the herbs. Then add a little fresh herbs at the end. Great video and thank you.
Hi Frank good to read your father chef following the same technic than me :). The keay ingredient of this recipe is definitively the French tarragon. Enjoy.
Thank you chef for your time.
The best Bearnaise video I have seen so far, you should continue with the videos!
WOW. Felt like inner sanctum of an upper echelon chef. Thanks for the invite.
Beautiful, thank you.
Excellent thank You so very much it’s been a long time Since I’ve made this I was looking for one that use shallots that’s what I liked thank you
Fantastic Kathy, a Béarnaise should always have vinegar. Do no hesitate if you need additional assistance.👍
Better than other videos thanks 😊 🙏
Thank you so much Sandia. Enjoy making Béarnaise sauce.
Chef i like yr humility, sincerity,passion & dedication with which u cook & make theese educational videos God bless you,plmake more of theese videos. T Q
Thank you for your kind words, enjoy and cook well :)
Well Done !👍
It's a heart warming video, you seem an amazing man, who reflects a classy and professional behavior, you possess great culinary skills, I can say that people around you are lucky. Lol.
So nice of you, enjoy with a grilled meat, bust match very well with fish too. ;)
So very delicious 👍 😋
Thank so much for awesome video... From nepal🇳🇵🇳🇵🇳🇵🇳🇵
Thank you Binod... from Perth.. ;)
Great! love your accent and the recipe
Thank you for my accent. :)
That looked delicious, and, although I found you a bit difficult to understand, enjoyed your presentation. I've never made Bearnaise sauce, but am looking forward to trying it soon. Thank you!
Hi Giovanna, thank you for your kind comments I will try to improve the sounds. Cheers
Hello 👋
How much vinegar do you suggest ?
Thank you :)
Bearnaise recipe was amazing, thank you for your guidance, I really enjoyed dinner last night with this edition along side our meal.
15ml is the perfect amount. Enjoy😋
When I was working, I always made my Bearnaise with a reduction of white wine vinegar, Shalott's, white wine and tarragon then cool and add egg yolks to make my sabayon and add the chervil after the butter.
What’s the Chefs name ? anybody knows ? One of the Video shorts displayed that he a Michelin star chef !
Fantastic. I'm going to try it. Thanks very much.
Have fun!
@@myfrenchvoyage5049 I did and it was! Thanks again.
4:32 just a pinch I guess... niagara falls
Una banda de pimienta amigo
Who cares