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    RECIPE NAME Bearnaise - DATE 18/03/01 - DISH NAME

    Uploaded by

    felixrajas
    This document is a recipe for Bearnaise sauce that includes a list of ingredients and their quantities. It calls for 20kg of egg yolks, 33.34L of white wine, 160g of salt, 53.34g of black pepper, and other ingredients like butter, vinegar, lemon juice, and fresh herbs. The preparation method involves making a clarified butter and reduction, then whisking egg yolks to form an emulsion before slowly adding the butter and reduction mixtures.

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    © All Rights Reserved
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    RECIPE NAME Bearnaise - DATE 18/03/01 - DISH NAME

    Uploaded by

    felixrajas
    23 views3 pages
    This document is a recipe for Bearnaise sauce that includes a list of ingredients and their quantities. It calls for 20kg of egg yolks, 33.34L of white wine, 160g of salt, 53.34g of black pepper, and other ingredients like butter, vinegar, lemon juice, and fresh herbs. The preparation method involves making a clarified butter and reduction, then whisking egg yolks to form an emulsion before slowly adding the butter and reduction mixtures.

    Original Description:

    cooking

    Original Title

    Bearnaise

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    This document is a recipe for Bearnaise sauce that includes a list of ingredients and their quantities. It calls for 20kg of egg yolks, 33.34L of white wine, 160g of salt, 53.34g of black pepper, and other ingredients like butter, vinegar, lemon juice, and fresh herbs. The preparation method involves making a clarified butter and reduction, then whisking egg yolks to form an emulsion before slowly adding the butter and reduction mixtures.

    Copyright:

    © All Rights Reserved
    Download as RTF, PDF, TXT or read online from Scribd
    Download as rtf, pdf, or txt
    23 views3 pages

    RECIPE NAME Bearnaise - DATE 18/03/01 - DISH NAME

    Uploaded by

    felixrajas
    This document is a recipe for Bearnaise sauce that includes a list of ingredients and their quantities. It calls for 20kg of egg yolks, 33.34L of white wine, 160g of salt, 53.34g of black pepper, and other ingredients like butter, vinegar, lemon juice, and fresh herbs. The preparation method involves making a clarified butter and reduction, then whisking egg yolks to form an emulsion before slowly adding the butter and reduction mixtures.

    Copyright:

    © All Rights Reserved
    Download as RTF, PDF, TXT or read online from Scribd
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    RECIPE NAME Bearnaise_____________ ____

    DISH NAME
    ____________________________
    BATCH SIZE
    PORTION SIZE

    QUANTITY____________ UNIT __________


    QUANTITY_____100____ UNIT ____L_____

    PRODUCT # DISCRIPTION

    0648
    1689
    1305
    1297
    1270
    0837
    1601
    1450
    1384
    0881
    0839

    DATE 18/03/01_

    QUANTITY

    UNIT SPECIAL INSTRUCTIONS

    Eggs
    20 Kg Yolks
    White wine 33.34
    L
    Salt 160 G
    Black pepper 53.34
    G
    Bay leaf 13.32
    G
    White Onion 3.733
    Kg Sliced
    Unsalted Butter
    104.67 Kg
    White wine vinegar 10 L
    Lemon juice 93.33
    ml
    Tarragon 159 G Chopped
    Parsley 147.3
    g
    Chopped

    ADDITIONAL INFO

    METHOD OF PREPARATION

    1. Melt butter over dubble boiler to make clarified butter


    2. Make a reduction using white wine, onion salt, bay leaf,
    White wine vinegar, pepper corns, tarragon and parsley
    reduce to one third
    3. Over a dubble boiler, whisk egg yolks to firm and emulsion
    And remove from heat
    4. While whisking continuously, slowly add clarified butter and
    White wine vinegar reduction
    5. Add lemon juice and mix well

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