Wolfgang Puck BFAL0010 Bistro collection Manual page 18

Classic Béarnaise
Makes 1 1/2 cups
INGREDIENTS
2 medium shallots – minced
1/4 teaspoon freshly ground pepper
1/4 cup dry white wine
1/4 cup white vinegar
4 large egg yolk – room temperature
1/4 teaspoon salt
2 sticks unsalted butter – melted and cooled
1 tablespoon fresh tarragon – finely chopped
METHOD
1 In a small stainless saucepan, cook the shallot, ground pepper wine
and vinegar till reduced by half (approx. 5 minutes over med. heat)
2 Strain the liquid through a sieve and let cool.
3 Insert the black sauce paddle in the pitcher
4 Add the yolks, salt and 3 tablespoons of the reserved liquid.
5 Place the lid on the Saucier, with heat switched to on position, press
the start button.
6 When the Saucier stops (approx. 3 minutes) turn off the heat button
and press start again.
7 Remove the flavor hatch and slowly add the melted cooled butter to
the sauce. Trying to aim for the center where there is a plastic
protrusion, this helps with even distribution of the butter.
8 When the butter has all been added, add the fresh chopped
tarragon and press the stop button
9 Serve warm.
SERVING SUGGESTIONS
Perfect with roast beef, pan seared steaks, chicken or fish.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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Classic Hollandaise
Makes 1 1/2 cups
INGREDIENTS
4 large egg yolks – room temperature
1 1/2 tablespoons fresh squeezed lemon juice (approx. 1 lemon)
1 1/2 tablespoons water
1/8 teaspoon salt
1 pinch cayenne
2 sticks unsalted butter – melted and cooled
METHOD
1 Insert the black sauce paddle in the pitcher
2 Add all of the ingredients except for the butter.
3 Turn the heat button to on. Press the start button.
4 After approximately 3 minutes the saucier will stop. At this time turn
off the heat switch and press start button again.
5 Open flavor hatch and slowly drizzle in the butter. When all of the
butter has been added, sauce is complete, press the stop button
SERVING SUGGESTIONS
This delicate sauce is so easy with this machine. You will love it poured over
eggs Benedict. Try it over lobster tails stuffed with crabmeat, on vegetables
like asparagus and broccoli. Your guests will sing your praises.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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