Awesome Sauce for Beef, Pork, or Chicken

Andy Anderson !

By
@ThePretentiousWichitaChef

This sauce is a bit of a hollandaise, a bit of a béarnaise, and a bit of my own imagination (mad scientist at work).

This sauce is rich, buttery, and carries just the right amount of tang from the lemon juice.

It really serves well over chicken, beef, or pork… And I don’t think I would be wrong in saying that it goes great over a nice big pile of garlic mash potatoes.

So, you ready… Let’s get into the kitchen.


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Comments:

Serves:

Seveal

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

PLAN/PURCHASE

THE SHALLOT REDUCTION

1/4 c
apple cider vinegar
1/2 c
dry white wine
2 medium
shallots, finely chopped
4 sprig(s)
fresh thyme
1 medium
bay leaf

THE SAUCE

4 oz
clarified butter, softened
4 large
egg yolks (save and freeze the whites for another recipe)
lemon juice, freshly squeezed, to taste
black pepper, freshly ground, to taste

Directions Step-By-Step

1
PREP/PREPARE
2
THE SHALLOT REDUCTION
3
Gather your ingredients.
4
Add all the ingredients to a small saucepan, or reduction pan.
5
Bring to a simmer, over medium-low heat.
6
Allow the pan to reduce until you have about 2 tablespoons of thick liquid, about 15 to 20 minutes.
7
Chef’s Note: In the last few minutes, keep a close eye on the pan so that it doesn’t go dry.
8
Remove the thyme, and bay leaf, and then allow to cool.
9
THE SAUCE
10
Gather your ingredients.
11
Add the cooled shallot reduction, butter, and egg yolks into a cold saucepan.
12
Place over low heat, and begin whisking.
13
After the butter completely incorporates into the other ingredients, turn the heat up a bit, and continue to whisk, as the sauce thickens, about 3 to 5 minutes.
14
Chef’s Note: If the sauce gets too hot, it will begin to cook the eggs, and curdle… If you see any steam coming off the sauce, remove it from the heat, and keep whisking, then return the pan to the heat until it thickens, and leaves trails when you drag the whisk over the bottom of the saucepan.
15
Remove from the heat, and then add some lemon juice, and pepper, to taste.
16
Chef's Note: Serve while still warm, or keep warm over a water bath (bain-marie), until needed.
17
PLATE/PRESENT
18
Ladle it over some chicken, beef, or pork, and serve with your favorite starch… like a big plate of garlic mash potatoes. Enjoy.
19
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Dairy
Regional Style: French