Sauce Bernaise Remy Style
One of my favorite tapa classics. This is version from Malaga. Suggestions and variations When the sauce is too thin -> create a base with a little vinegar and an egg yolk watch the tempature carefully. Wisk them and slowly bit by bit add the split sauce. When the sauce is too thick -> add a little lemon juice or vinegar (2 ml or 0.5 tspn When the sauce splits: Cool down with one or two ice cubes (try this first) and whisk. You can try as well to use your bleder to swiftly mix it back to a state of emulsion.
≈ 345 kcal · 3 g protein · 2 g carbs · 32 g fat — AI estimate per serving
Ingredients
Method
- 1
Add the vinegar, white wine, pepper, charlotte, and a third of the terragon in a pan and reduce by 50% then filter out through a sieve and set aside
- 2
Melt the butter and set a side ensure it is not to hot! 40 - 50 degrees is fine.
- 3
Combine the eggyolks and vinegaer wine reduction and slowy heat in a bain marie. to max around 55 degrees (careful) This is imporant for the emulsion to start and the egg yolks and vingar dhould become and airy mixture. This take 2 -3 minutes check the temperature!!
- 4
Take the bain marie of the stove and add a few drops of the melted butter and whisk in, then little by little add the butter and keep the mixture warm not above 55 -60 degrees as then the sauce splits.add salt and lemonjuice when wished.
- 5
Finally add the terragon and serve. Make the sauce at the end.
