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10/23/2021
Amadea70
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Amadea70
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Escoffier's bearnaise sauce
Contrary to the opinion that Sauce Bearnaise comes from Bern - no it comes from Bearn, a region in France. I learned the classic French cuisine. Even my master always had the Escoffier at hand. That's the Guide Culinaire, standard literature for cooks - everything you need to know about cooking is in there. August Escoffier wrote this masterpiece - as a little boy always watching the pot at grandma's, then learned to be a cook, enlisted as a soldier ..........and at some point he was the head chef at the Ritz Carlton. Ho Chi Minh is even said to have been a kitchen assistant under his direction.
Sauce Bearnaise, quite simply formulated, is Sauce Hollandaise with tarragon, is gladly given to meat and fish. For me personally, it goes particularly well with lukewarm roast beef or even chateaubriand. You boil a reduction, let it cool down and whisk it with egg yolks over a water bath. Just before you are done, you add the liquid butter. Finally then the tarragon cut into fine strips - ready.
I love tarragon in food, the feeling when you pull the leaves from the stem and your fingers smell of it. But I also love it in perfume. LP starts right off with this great note, in combination with the harsh rose geranium and citrus a challenge for the nose. I also detect a slight metallic note, but it disappears as it progresses. In the heart, I smell rose, carnation and jasmine. Cinnamon I perceive less, the vanilla a tad more. The cedar gives the fragrance even in the base still this slight anise note, which is similar to tarragon and I think by amber gets the fragrance the sweetness.
For me, there are two great tarragon scents. That's this one and Memoir Man by Amouage - I particularly like the tarragon in that one.
And one more thing I want to get rid of Auguste Escoffier the master chef. He revolutionized haute cuisine, divided chefs into posts, like saucier, poissonier, patissier ............., simplified recipes, tried to cook lighter and wrote about it. Started a committee so that families of chefs who were drafted in the war were better off financially. For me, he was one of the greats.
Sauce Bearnaise, quite simply formulated, is Sauce Hollandaise with tarragon, is gladly given to meat and fish. For me personally, it goes particularly well with lukewarm roast beef or even chateaubriand. You boil a reduction, let it cool down and whisk it with egg yolks over a water bath. Just before you are done, you add the liquid butter. Finally then the tarragon cut into fine strips - ready.
I love tarragon in food, the feeling when you pull the leaves from the stem and your fingers smell of it. But I also love it in perfume. LP starts right off with this great note, in combination with the harsh rose geranium and citrus a challenge for the nose. I also detect a slight metallic note, but it disappears as it progresses. In the heart, I smell rose, carnation and jasmine. Cinnamon I perceive less, the vanilla a tad more. The cedar gives the fragrance even in the base still this slight anise note, which is similar to tarragon and I think by amber gets the fragrance the sweetness.
For me, there are two great tarragon scents. That's this one and Memoir Man by Amouage - I particularly like the tarragon in that one.
And one more thing I want to get rid of Auguste Escoffier the master chef. He revolutionized haute cuisine, divided chefs into posts, like saucier, poissonier, patissier ............., simplified recipes, tried to cook lighter and wrote about it. Started a committee so that families of chefs who were drafted in the war were better off financially. For me, he was one of the greats.
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