From the kitchen
Camel Milk Bearnaise
A tarragon-forward cousin of hollandaise, built the same careful way with a camel milk finish.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 tbsp white-wine vinegar
- 2 tbsp dry white wine
- 1 small shallot, minced
- 1 tbsp chopped fresh tarragon, divided
- 3 large pasteurized egg yolks
- 1/2 cup unsalted butter, melted and warm
- 2 tbsp pasteurized camel milk, warm
- 1/8 tsp fine salt, plus more to taste
- 1 pinch black pepper
Method
- Simmer vinegar, wine, shallot and half the tarragon in a small pan until about 2 tablespoons liquid remain, 4 to 6 minutes. Strain and cool slightly.
- Put yolks and reduction in a heatproof bowl over barely simmering water; the bowl must not touch the water. Whisk constantly until thick enough to leave a ribbon.
- Check temperature with a thermometer. Use pasteurized yolks; bring the yolk mixture to 160°F while whisking and remove promptly.
- Off heat, slowly whisk in warm melted butter, starting drop by drop, then in a thin stream.
- Whisk in warm milk to reach a spoonable consistency. Add remaining tarragon, salt and pepper. Serve immediately.
Cook with confidence
Before you start
Before you start
Have the butter warm, not piping hot, before beginning. Use pasteurized yolks and a thermometer. This delicate sauce is best made for immediate service; it is not suitable for casual room-temperature holding.
Serving and keeping
Serve immediately and discard sauce left out beyond 2 hours. Refrigeration and reheating tend to break the emulsion; prepare only the quantity needed.
Cook Pasteurized Yolks to the Written Endpoint
Use pasteurized yolks and whisk continuously over barely simmering water until the mixture reaches 160°F. The bowl must not touch the water. Remove promptly, then add warm butter gradually. A ribbon is a texture cue; it does not replace the thermometer check.
Butter First, Camel Milk Last
Slowly whisk in 1/2 cup warm melted butter to establish the emulsion. Only after it is stable should 2 tablespoons warm camel milk loosen the sauce.
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