Béarnaise Sauce Recipe

How can we turn the wheel of fortune when everything goes down in flames? Let’s find out what making Béarnaise sauce can teach us about failure and success.

Accidents we seek the least in life. Mainly because we associate accidents with negative outcomes of unforeseen events. Like that peaceful floating rock that accidentally hit Earth killed the dinosaurs along with 80% of all life.

Yet the consequences of unintended actions propelled not just the human race but the whole life forward. Dinosaurs became birds while humans grew brains to remember and solve things like where berries grow best and how to survive without fangs or claws.

Are we born to be blue?

Unfortunately, those years made quite an impact in our development. So much in fact that some visuals are carried through with our genes from generations to generations. It’s no accident that even seeing a picture that contains something reminiscent of big sharp teeth or glowing eyes gives us the heebie-jeebies.

We were hunted by those eyes and teeth so we even recognize them when we are hardly able to recognize our parents. Anything that could help us live longer was passed onto the next generation so negative bias in our life became a thing pretty early on.

This is why we spot immediately if something goes awry in our immediate environment and only tune into news that has some negative impact. It’s so serious that during the years news companies experimented showing positive toned news to viewers but all results indicated that people didn’t like those type of news.

Do we care about anything good?

Meaning that people didn’t tune into news and watch them. They could have had a happier day, but businesses don’t care about happiness when they are there to sell airtime for advertisers. The same results were confirmed some years ago when Facebook was trying to figure out how to persuade people to spend more time on their newsfeed.

Though Facebook got into some controversies before experimenting on people online became a norm. It turned out, they pushed selected groups into depression by showing them only negative news. It’s not clear how much that increased their time on screen,but nothing is clear apart of fakebook’s revenue.

We aren’t just suckers for bad news but as a default we categorize any unknown as a foe. Be it as a new coworker or an unknown dish at an unknown restaurant.

How to find friends and happiness?

To get over our first negative or at best neutral expressions, we have to have visual cues that tells us that the new thing is in fact going to be good for us. The only way to do that without being force fed is to find familiar details that can be connected to something we have already known and trust.

It can be a logo or a familiar design choice by the restaurant that convinces us to try our luck there but there are more subtle details that root in cultural upbringing.

In Spain there is a proverb that says, the dirtier the floor is, the better the food is which is in direct contrast with anything that is known to modern western restaurant standards. The logic behind it relies on the simple logic that the better the food is the more people are in there and the more mess they make.

These same principles are at work behind the success of every franchise food restaurant too. Once tried, we know exactly what to expect anywhere in the world, even when the floor is clean or there is nobody waiting in the line.

Is there a sauce that is too deep?

The advantages of visiting only familiar places is that we probably won’t get food poisoning but when we face an unknown situation, we will be as prepared to adapt to the new situation as the dinosaurs were when their salad bar was destroyed.

However sad or disappointing life is right now, there is always something good in any bad. This is especially true in the kitchen when a failed attempt for something could open the door to flavors unimaginable before, like it did with the bernaise sauce.

 

Ingredients

  • 1 cup / 300ml White vine vinegar
  • 1 tablespoon Tarragon
  • 1 tablespoon Chervil
  • 1 tablespoon Black pepper
  • 1 shallot (finely diced)
  • 1 teaspoon Salt
  • 2 sticks / 200g Butter
  • 2 Egg yolks

How to make Béarnaise Sauce

  1. Pour white wine vinegar into the saucepan and heat it up. Alternatively use white wine or lemon juice with water.
  2. Add the chopped up tarragon, chervil with the crushed black pepper and finely dice the shallot. Red onion can be used in place of the shallot as it is very similar in flavor, however red onion will color our sauce much more than shallot would do.Béarnaise Sauce Recipe - SunCakeMom
  3. Stir fry until the vinegar reduced into about quarter of the original amount then reduce the heat.Béarnaise Sauce Recipe - SunCakeMom
  4. On very low heat add the butter and let it melt somewhat.Béarnaise Sauce Recipe - SunCakeMom
  5. Add the egg yolks.Béarnaise Sauce Recipe - SunCakeMom
  6. Whisk until the sauce is thickened up. Use a high walled cooking pot or similar if an electric whisk will be used to emulsify the sauce.Béarnaise Sauce Recipe - SunCakeMom
  7. Serve.Béarnaise Sauce Recipe - SunCakeMom

Enjoy!

Note: The original recipe of Béarnaise Sauce requires the butter to be melted first then slowly whisked to the egg yolks over a hot water bath emulsifying the sauce. Both method yields the same results.

Béarnaise Sauce Recipe - SunCakeMom

Béarnaise Sauce Recipe

How can we turn the wheel of fortune when everything goes down in flames? Let's find out what making Béarnaise sauce can teach us about failure and success.
Course Condiments
Cuisine Gluten free, Keto, Low carb recipe, Sugar free recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Author SunCakeMom

Ingredients

  • 1 cup / 300ml White vine vinegar
  • 1 tablespoon Tarragon
  • 1 tablespoon Chervil
  • 1 tablespoon Black pepper
  • 1 shallot finely diced
  • 1 teaspoon Salt
  • 2 sticks / 200g Butter
  • 2 Egg yolks

Instructions

  • Pour white wine vinegar into the saucepan and heat it up. Alternatively use white wine or lemon juice with water.
  • Add the chopped up tarragon, chervil with the crushed black pepper and finely dice the shallot. Red onion can be used in place of the shallot as it is very similar in flavor, however red onion will color our sauce much more than shallot would do.
    Béarnaise Sauce Recipe - SunCakeMom
  • Stir fry until the vinegar reduced into about quarter of the original amount then reduce the heat.
    Béarnaise Sauce Recipe - SunCakeMom
  • On very low heat add the butter and let it melt somewhat.
  • Add the egg yolks.
    Béarnaise Sauce Recipe - SunCakeMom
  • Whisk until the sauce is thickened up. Use a high walled cooking pot or similar if an electric whisk will be used to emulsify the sauce.
    Béarnaise Sauce Recipe - SunCakeMom
  • Serve.
    Béarnaise Sauce Recipe - SunCakeMom

Notes

Note: The original recipe of Béarnaise Sauce requires the butter to be melted first then slowly whisked to the egg yolks over a hot water bath emulsifying the sauce. Both method yields the same results.

 

Pin now, Enjoy later!

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Thomas Cook
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