Steam Whistle Dijon “Beer”naise
Created by Chefs Jeremy Sametz & Daniel Letourneau from Canadore College.
To Make the Beernaise Sabayon:
In a SS bowl beat the Eggs until foamy. Beat in the Steam Whistle. Place the mixture over a hot water bath and continue beating until you reach the ribbon stage and the eggs is almost cooked. Remove from heat.
To Make the Steam Whistle Beernaise Sauce:
Slowly whip in the Clarified butter, two ounces at a time, so as to not overwhelm the Sabayon’s capacity to absorb the fat. When all the Butter has been incorporated, add salt and pepper to taste, the juice of one Lemon, and 15 ml Dijon Mustard. Add a pinch of Cayenne to taste and adjust seasonings.
Add capers as an optional garniture, and Worcestershire & Tabasco to taste.
Adjust the consistency with Steam Whistle.
Keep warm for service.
- 4 Egg Yolks
- 60ml Steam Whistle
- 5ml Tarragon
- 454g Whole Butter - clarified - warm
- Salt & Pepper to taste
- Juice of 1 Lemon
- Pinch Cayenne
- 15ml Extra Strong Prepared Dijon Mustard
- (optional) Capers
- (optional) Worcestershire and Tabasco Sauce