Hollandaise sauce for chateaubriand?

Question

Hi there

Having chateaubriand tonight...

I know hollandaise sauce had like a talbe spoon of minced onion, 3 egg yolks, 1 cup butter, some tarragon and white wine vinegar?

Is that right or am I forgetting something? How much white wine vinegar?

Anyone have a simple recipe for a Hollandaise that uses those ingredients?

thanks!

Answer 1

Based on the ingredients you've listed, I think you're referring to Bernaise Sauce, which is traditionally served with Chateaubriand.

2 tablespoons tarragon vinegar
2 tablespoons dry white wine
1/4 cup very finely chopped shallots
1/4 teaspoon ground black pepper, more if desired
1 tablespoon finely chopped tarragon leaves
3 large egg yolks
1 tablespoon water
1/2-3/4 cup unsalted butter, very soft (about 1 1/2 sticks)
coarse salt
pepper, if desired
lemon juice, if desired



1. Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan.
2. Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes.
3. Add egg yolks and 1 tablespoon of water to reduced vinegar mixture.
4. Whisk until thick and pale, about 2 minutes.
5. Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook.
6. To moderate heat, frequently move pan off burner for a few seconds, then back on.
7. As they cook, the eggs will become frothy and increase in volume, then thicken.
8. When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat.
9. By spoonfuls, add soft butter, whisking constantly to incorporate each addition.
10. As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed.
11. Continue incorporating butter until sauce has thickened to consistency desired.
12. Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.
13. Add a few droplets of lemon juice if necessary.

Answer 2

I use lemon juice in mine, about 1 tablespoon,not vinegar. I would use shallots not onions as well. Make sure you cut the butter into cubes, and add it cold into the egg yolks stirring over a simmering pan of water, be careful it doesn't get too thick. BTW, I thought you served sauce Bearnaise with Chateaubriand, not hollandaise sauce?

Answer 3

Sauce For Chateaubriand

Answer 4

It's egg yolks clarified butter and lemon juice whipped together in a double boiler. No vinegar that I've ever seen

Tts more like three egg yolks, the tblsp butter and one half lemon, a cup of butter would drown it, it should stand up and not be oily, whip the butter and egg youls over ihe bain marie and as it thickens squeeze the lemon in use immediately

Answer 5

Here are many different variations. I'm sure you will find something to suit your needs!

http://allrecipes.com/Search/Recipes.aspx?WithTerm=Hollandaise+sauce