SAUCE BÉARNAISE

In a mixing bowl, whisk together the QimiQ cream base, tarragon mustard, QiQ butter sauce base, and vegetable stock until smooth.

Next, blend the mixture thoroughly using an immersion blender or a countertop blender. Then strain it through a funnel and sieve into a 0.5-liter whipper (e.g. Professional). Charge the whipper with one cartridge and shake vigorously about 20 times.

With a heat guard, the sauce can be kept warm at 69 °C in a water bath.

As an alternative to QiQ Base and QimiQ Cream Base, you can use the following ingredients:

To replace 32 g QiQ Base
- 1 fresh egg yolk
- 10 g cornstarch
- 0.5 tsp salt
- 1 dash of lemon juice

Preparation
In a small bowl, whisk together the egg yolk, cornstarch and 2–3 tbsp of the liquid sauce mixture until smooth and free of lumps. Gradually whisk the mixture into the remaining warm sauce mixture, stirring continuously. Bring briefly to the boil so that the cornstarch can thicken the sauce. Remove the saucepan from the heat and gradually whisk in the cold butter, cut into cubes, until the sauce is smooth and silky.

To replace QimiQ Cream Base
- 120 g half cream
- 1 level tsp cornstarch

Preparation
Mix the cornstarch into the cold half cream until completely smooth and free of lumps.

Credit: isi.com