Ingredients for the béarnaise reduction
- 2 shallots
- 250 ml white wine vinegar
- 250 ml white wine
- Bay leaves, juniper, clove, white peppercorns,
- fresh or dried tarragon & chervil
To prepare the béarnaise reduction
Finely chop the shallots and simmer everything together until reduced to 2/3. Then pass through a fine sieve and keep cool.
Ingredients for béarnaise sauce
- 60 g egg yolk
- 80 ml reduction
- 150 g clarified butter
To prepare the béarnaise sauce
Cover the egg yolk with the reduction and whisk over a bain-marie to aerate. The egg mixture is sufficiently aerated when it clings to the whisk. Now remove the mixture from the heat and carefully fold in the clarified butter. Season all to taste with salt and freshly chopped tarragon.
Ingredients for the béarnaise dumplings
- 200 g béarnaise sauce, whisked to aerate
- 200 g potato purée
- 5 g methyl cellulose
To prepare the béarnaise dumplings
Combine all the ingredients and allow to cool thoroughly for approx. 2 hours. Then form into round dumplings and cook on the steamsetting at 100°C for 4 minutes. Drizzle the dumplings with the béarnaise vinaigrette and top with roasted black bread and watercress.
Ingredients for the béarnaise vinaigrette
- A little béarnaise reduction
- Finely chopped shallots
- Cooked mustard seeds
- Finely chopped tarragon and chervil
Cooking level
Preheated4 minutes | Steam setting at 100°C