Jean-François Piège shares with you every Saturday on Point its cooking secrets by putting a seasonal product on the front of the plate. After revealing to you last week his tricks for chopping shallots and obtaining mignonette pepper, the 2-star chef of the Grand Restaurant in Paris uses them today to make an essential sauce, the béarnaise, which he serves at Clover. Grill, its restaurant dedicated to charcoal cooking in the 1er arrondissement. A recipe to find in its Great Book of French cuisine, bourgeois and popular recipes, published by Hachette. Chopped shallots, black pepper, tarragon, chervil, red wine vinegar, egg yolks, spring water, clarified butter, salt and ground pepper, and the trick is played. Now it’s up to you to do it again. Treat yourself with this béarnaise which will go wonderfully with a rib of beef.
The recipe: Béarnaise sauce from Jean-François Piège (serves 4 to 6)
At the market
1/2 bunch of chervil, 1/4 bunch of tarragon, 20 black peppercorns cute80 g chopped shallots, 16 cl red wine vinegar, 8 egg yolks, 8 cl spring water, 500 g clarified butter, salt endpepper black from the mill
In the kitchen
Wash, strip and chop the chervil and tarragon.
In a sauté pan, combine almost all the mignonette black pepper, the chopped shallots, the red wine vinegar and a few tarragon tails. Leave to reduce very gently, almost to dryness.
In another saucepan, combine the egg yolks and water. Put the saucepan in a bain-marie. Season with fine salt. Whisk vigorously over very low heat. Your sabayon will have the perfect consistency when, with each whipping, you glimpse the bottom of the pan.
Scatter a good half of the preparation based on chopped shallots and mignonette black pepper (without the tarragon tails) in the saucepan of the sabayon, still in a bain-marie. Keep whipping. Add half the chopped tarragon and chervil. Whisk again.
When the sabayon is tight, gradually add the clarified butter, adding it like a mayonnaise, still in a bain-marie.
Remove the pan from the water bath. Place the rest of the chopped shallots and mignonette black pepper mixture (still without the tarragon tails) as well as the rest of the chopped tarragon and chervil. Whisk. Add fine salt, several turns of the pepper mill and the last grains of mignonette pepper. Whisk one last time. Leave to cool so that osmosis takes place between all the ingredients.
Note. There are two ways to serve this sauce: either as it is, or strain it through a sieve before adding the herbs.
Pour the Béarnaise sauce into a sauce boat. Serve with grilled meat like prime rib.
Consult our file: Jean-François Piège – Fall into the Trap