Keith Neal
Senior Member
- Joined
- Aug 8, 2011
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You probably cannot tell much from a still photo, but this is the bearnaise:
Seeing as how whole butter is already an emulsion I can see the merit in this. Though I've never tried it. I wonder about the temperature of the whole butter though. When I use clarified it's normally over 150 degrees.
Anyone care to share the blender method? I think Eric Ripert has a method in the blender though I've never tried.
I dunno ptolemy...looks broken to me too. :eyebrow: Buy a whip.
I usually use about 12 yolks for a pound of butter (yeah i know).
Gaaah! I can make 12 LBs of sauce with that many yolks lol
Gaaah! I can make 12 LBs of sauce with that many yolks lol
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