A thinner béarnaise?
I've been using Julia Child's béarnaise recipe---2 tbl reduction, 3 egg yolks, 4 oz clarified butter---, which produces a very thick sauce. Is this just how it's supposed to be, or is there a non-heretic way of making it thinner?
Best Answer
The thickness is coming from the ratio of oil to water. Like mayonnaise, bearnaise is an oil-in-water emulsion, and will get thinner the more water is in it. (Consider the relative thickness of moist sand and mud; the butter in the bearnaise is like the sand.) Adding a bit of hot water will work well to thin it, but do so a bit at a time, stirring well afterwards, as a little bit of water will go a long way.
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A sauce made without butter would not be a bearnaise. After you have made a bearnaise sauce , with 'butter', and the sauce is "thick" then one should use water or stock to "THIN" it.How do you thin bearnaise?
If the emulsion gets too thick, thin it with water or stock; don`t use butter or oil. - If the sauce won`t thicken, mix 1 tablespoon lemon juice and 1/2 tablespoon of the sauce in a clean bowl over heat. Beat until they come together, then add the rest of the thin sauce 1/2 tablespoon at a time.How thick should bearnaise be?
Add more water as needed, 1 teaspoon at a time, until the Bearnaise Sauce is a thick sauce but loose enough to ooze across a steak, coating it thickly.Why is my bearnaise not thickening?
If you have beaten in your butter too quickly, and the sauce refuses to thicken, it is easily remedied. Rinse out a mixing bowl with hot water. Put in a teaspoon of lemon juice and a tablespoon of the sauce.How do you fix runny bearnaise?
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Answer 2
Every sauce is different in viscosity. To test the 'perfect' viscosity, the classic test for it is to see if it coats the back of a spoon smoothly and evenly. To solve your problem, I will suggest that you thin it with water or stock; and don`t use butter or oil.
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