Скачать или смотреть Wagyu tallow Béarnaise Sauce

Wagyu tallow Béarnaise Sauce

Ingredients:
200ml (6.76 fl oz) tallow, melted and warm
200ml (6.76 fl oz) clarified butter, melted and warm
25ml (0.85 fl oz) tarragon white wine, ginger reduction (or you can just use lemon juice)
3 egg yolks
a big pinch of chopped tarragon
salt to taste

Method:
1. Place the egg yolks and reduction into a bowl over some simmering water and whisk until the eggs are lighter in colour and almost doubled in size.
2. Remove from heat and slowly pour in the melted tallow and clarified butter while whisking all the time. If the sauce gets too thick, add a little bit of tepid water.
3. Once all the fat has emulsified into the egg yolks, add the chopped tarragon and check for salt.


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