How can we turn the wheel of fortune when everything goes down in flames? Let’s find out what making Béarnaise sauce can teach us about failure and success.

As I lately have a little time, I was surfing on the web last week. In search of new, challenging tips, inspiring dishes that I have never tried before, to surprise my loved ones with. Looking for a long time yet couldn’t discover lots of interesting stuff. Just before I wanted to give up on it, I found this fabulous and easy treat simply by chance. It looked so yummy on its snapshot, that called for urgent actions.

It absolutely was not difficult to imagine just how it is created, how it tastes and how much my hubby will love it. Mind you, it is extremely easy to keep happy the guy when it comes to puddings. Yes, I’m a lucky one. Or perhaps he is.Anyways, I got into the website: Suncakemom and then followed the step by step instuctions that had been combined with great shots of the operation. It really makes life much simpler. I can imagine that it’s a slight effort to shoot snap shots down the middle of baking in the kitchen as you usually have gross hands so I pretty appreciate the time and energy she put in to build this blogpost .

That being said I am inspired presenting my own, personal dishes in a similar fashion. Thanks for the concept.

I was fine tuning the original mixture to make it for the taste of my loved ones. I can mention it was a terrific success. They loved the flavor, the structure and enjoyed having a treat such as this in the middle of a busy workweek. They basically wanted more, a lot more. Hence next time I am not going to make the same miscalculation. I’m gonna double the amount to get them happy.

More Bearnaise Sauce Easy like this on SunCakeMom

Pour white wine vinegar into the saucepan and heat it up. Alternatively use white wine or lemon juice with water.

Add the chopped up tarragon, chervil with the crushed black pepper and finely dice the shallot. Red onion can be used in place of the shallot as it is very similar in flavor, however red onion will color our sauce much more than shallot would do.

Stir fry until the vinegar reduced into about quarter of the original amount then reduce the heat.

On very low heat add the butter and let it melt somewhat.

Add the egg yolks.

Whisk until the sauce is thickened up. Use a high walled cooking pot or similar if an electric whisk will be used to emulsify the sauce.