Comments on: Easy Sauce Bearnaise Recipe: No more substitutions!

By: Johan

Johan — Fri, 12 May 2017 07:59:52 +0000

In reply to John Forge. John, so happy to hear the recipe worked out for you. Well done! :)

By: John Forge

John Forge — Thu, 04 May 2017 00:23:22 +0000

This worked extremely well! I think I made Bernais successfully once a long time back. I had a lot to cook last night and though prepared I was also prepared for the worst. Bit no, success! I found it not necessary to serve immediately; was fine after 15 minutes. Thank you!

By: Johan

Johan — Sun, 06 Jul 2014 12:26:13 +0000

In reply to Adam.

Adam, thank you so much for your comment and for sharing your worries and experiences. I’m glad I’ve managed to inspire you. My best advice is definitely not to panic. Things will line up pretty perfectly even if given a bit of time. You don’t need to worry about your steaks going cold in the first 10-15 minutes and if the sauce isn’t entirely warm, who cares? I’ve been served luke-warm Bearnaise even at finer restaurants, so like I said: It’s not a crime!

Happy Bearnaise-making! 🙂

By: Adam

Adam — Sun, 06 Jul 2014 09:01:46 +0000

You sir have inspired me. I have tried this so many times, I think I rush, what scares me is that once you have started, you are in there! I worry everything else will go cold, or this will go cold and lumpy if I leave it. If only there was someway of just keeping the sauce warm.

I need to chill, as you say, slightly cooled bernaise is not a crime

By: “Urban Gardening” i landlige omgivelser | Hjernesalat fra en førstegangsmor

Sun, 18 May 2014 20:41:15 +0000

[…] Når du har krydderurter som estragon lige ved hånden er det jo oplagt at gå i krig med en hjemmelavet Bearnaise. Det er svært, men godt. Du kan finde en rigtig god opskrift her. […]