I’ve made custard very successfully using the precision oven. Is there a recipe for using it to make Bearnaise sauce? Thanks!
YES! This is a traditional sous vide recipe, but works great in the APO. Time and temp will be the same in sous vide mode using 100% steam! Sous Vide Bearnaise Sauce
In making a sauce recipe like this do you still put the ingredients in a bag or can you just place them in a bowl in the oven? Thanks
Either way! No bag needed though
Thanks
Yes, you can use a precision oven, also known as a sous vide, to make Bearnaise sauce. Here’s a recipe you can try:
Ingredients:
- 1/2 cup white wine vinegar
- 1/2 cup dry white wine
- 1/4 cup finely chopped shallots
- 3-4 black peppercorns
- 3 egg yolks
- 1/2 cup clarified butter, melted and warm
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh tarragon
Instructions:
- Set the precision oven to 140°F (60°C).
- In a medium saucepan, combine the white wine vinegar, dry white wine, chopped shallots, and black peppercorns.
- Bring the mixture to a simmer over medium heat and cook until the liquid has reduced to about 2 tablespoons. Remove from heat.
- In a heat-safe bowl, whisk together the egg yolks.
- Slowly pour the reduced vinegar mixture into the egg yolks, whisking constantly.
- Place the bowl in the precision oven and cook for 1 hour.
- After 1 hour, remove the bowl from the oven and whisk in the melted clarified butter in a slow, steady stream until the sauce is smooth and emulsified.
- Season with salt and freshly ground black pepper, to taste.
- Stir in the chopped fresh tarragon.
- Serve the Bearnaise sauce warm with steak, fish, or vegetables.
Note: It’s important to maintain a constant temperature while cooking the sauce in the precision oven to avoid overcooking or undercooking the egg yolks. If you still have issues with cooking Bearnaise sauce, you should try orange sauce as an alternative. Similar tastes, but huge differences in the cooking processes.