MirepoixBéarnaise with tomato folded in. Pink, slightly sweeter, and it holds better on a plate that is going to sit.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Hard |
| Equipment | Small saucepan, heatproof bowl, whisk |
| Mother sauce | Hollandaise |
Contains raw egg — not for pregnancy, young children or anyone immunocompromised.
- 40 g — tomato purée
- 180 g — clarified butter
- 3 pc — egg yolk
- 60 ml — white wine vinegar
- 8 g — tarragon
- Cook the tomato purée down in a dry pan until it darkens and no water comes out when you push it with a spoon. That step is the whole difference — wet tomato splits the emulsion.
- Make a Béarnaise, then fold the cooled tomato in at the very end, a spoonful at a time.
Tournedos, grilled chicken, poached eggs on toast.
Compared with Hollandaise
- Added: tomato purée 40 g, tarragon 8 g
- Not used: water, cracked black pepper, salt, lemon juice
- Different amount: white wine vinegar 60 ml (Hollandaise: 30 ml)
- Same amount: clarified butter 180 g, egg yolk 3 pc
Both recipes serve 4.
- One serving (1 of 4): tomato purée 10 g, clarified butter 45 g, white wine vinegar 15 ml, tarragon 2 g
- Double batch (8 servings): tomato purée 80 g, clarified butter 360 g, egg yolk 6 pc, white wine vinegar 120 ml, tarragon 16 g
In the same library
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907)