Spiced Béarnaise and Chili Hollandaise

Classic butter sauces can make a marvel out of the simplest grilled offering. Here, the
sauces’ seasonings have been slightly updated.

Reduction for the Béarnaise Sauce
• 2 tablespoons white wine vinegar
• 2 tablespoons water
• 1 tablespoons yellow onion, finely chopped
• 5 whole white peppercorns
• sprigs of parsley

Mix all in a saucepan. Bring to a boil and let the liquid reduce until half is left. Strain
through a cheesecloth and pour into a jar.

Spiced Béarnaise Sauce
• 10½ oz. (300 g) butter
• 4 egg yolks
• 2 tablespoons reduction (see preceding recipe)
• 2 tablespoons finely chopped parsley
• 2 tablespoons French tarragon (estragon) in vinegar, chopped (or 1 tablespoon dried
tarragon soaked in 1 tablespoon white wine vinegar for a couple hours)
• ½ teaspoon sweet cicely (or dried dill, aniseed, or chives)
• 1–2 teaspoons lemon juice
• a few drops of Worcestershire sauce
• ¼–½ teaspoon salt
• a pinch cayenne pepper

Melt the butter in a saucepan over low heat. Heat some water in another saucepan until
simmering, lowering the heat as low as it will go. The water should not boil, as it will be
too hot for the yolk mixture.

Mix the yolks with the reduction in a bowl. Place the bowl over the water bath (bainmarie)
and whisk until the yolk mixture is as thick as a custard sauce. Make sure the whisk
reaches the entire surface of the bottom of the bowl as you’re mixing.

Once the mixture has thickened, set the bowl on a dishcloth that’s been wrung out in
warm water. That way the bowl stands steadily, which makes it easier to whisk.

Pour the yellow clarified butter into a large (4-cup) measuring cup, to make it easier to
simultaneously whisk the béarnaise and add the melted butter. Be careful not to add the
white sediment at the bottom of the pan.

Pour the butter slowly into the yolk mixture in a thin stream while whisking vigorously.
Stir in the chopped herbs, the lemon juice, and the spices. Start with the smaller amount of
lemon juice and salt, taste, and adjust the seasonings if needed. Pour the sauce into a sauce
bowl or gravy boat, and keep warmed on the side.

If the sauce curdles, start by whisking a new yolk and a teaspoon of water in a bowl over a
water-bath. Then add the curdled sauce to this mix gradually, a little bit at a time.

To make my garlic Béarnaise, I season the finished sauce with 1 tablespoon finely minced garlic, 1 tablespoon finely chopped chives, 1 tablespoon finely chopped lemon balm, and 1 tablespoon French mustard.

Chili Hollandaise
• 10½ oz. (300 g) butter
• 4 egg yolks
• ¼–½ teaspoon salt
• 1–2 teaspoons red chili flakes
• 2 tablespoons lemon juice

Melt the butter over low heat. In a stainless steel bowl over a water bath, whisk together the
yolks and the lemon juice. Whisk vigorously until the yolks have thickened.

Follow the instructions in the recipe for Béarnaise sauce on how to add the clarified butter
to the egg mixture.

Season with salt and chili flakes, and perhaps some added lemon juice. Leave out the chili
flakes if you want a classic Hollandaise sauce.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund