Betty Bossi Sauce Maker Instrucciones Y Recetas página 10

Clarified butter
/ Ghee
Preparation: approx. 15 min.
4 oz Butter, unsalted
Heat butter in a small pan until melted. Boil
for approx. 8 min. at medium heat. Pour it
through a sieve lined with a cheese cloth, into
a measuring cup (yields approx. 3.5 oz), let
slightly cool.
Notes:
• The liquid (clarified) butter should be at a
temperature of approx. 95 - 100°F when
added to the recipe.
• If the butter is added while too hot, the sauce
may split. Then immediately add 1-2 tbsp.
of ice-cold water and stir until the sauce is
creamy again.
• Use purchased Ghee instead, warm to approx.
95 – 100°F before usingthe sauce is creamy
again.
10
Broth reduction
Preparation: approx. 15 min.
3 oz Dry white wine
1 Tbsp White wine vinegar
1 Shallot, finely chopped
1 Bay leaf
A few pepper corns, crushed
Combine the ingredients in a small pan and
reduce to approx. 1 tbsp. Strain the liquid
and chill.
Béarnaise sauce
Preparation: approx. 15 min.
1 Fresh egg yolk
1 Tbsp Broth reduction
3.5 oz Liquid (clarified) butter / Ghee
2 Tbsp Tarragon, finely chopped
Salt and Pepper, to taste
1. Add egg yolk and broth reduction into the
mixing container, and close with mixer top.
2. Set oil container to „butter", pour butter
into the container, prepare the sauce, add
tarragon, and season.