Wagyu tallow Béarnaise Sauce

Wagyu tallow Béarnaise Sauce
Ingredients:
- 200ml (6.76 fl oz) tallow, melted and warm
- 200ml (6.76 fl oz) clarified butter, melted and warm
- 25ml (0.85 fl oz) tarragon white wine, ginger reduction (or you can just use lemon juice)
- 3 egg yolks
- a big pinch of chopped tarragon
- salt to taste
Method:
1. Place the egg yolks and reduction into a bowl over some simmering water and whisk until the eggs are lighter in colour and almost doubled in size.
2. Remove from heat and slowly pour in the melted tallow and clarified butter while whisking all the time. If the sauce gets too thick, add a little bit of tepid water.
3. Once all the fat has emulsified into the egg yolks, add the chopped tarragon and check for salt.
#wagyu #sauce #cooking #food #recipe #howto #beef #Béarnaise #cookingrecipes #youtubeshorts #youtuber #foryou

[@foxtron1276]

Nobody gonna talk about how absolutely immaculate that steak was?

[@ThisIsMyYouTubeHandle69]

@darickbarnett1361aka “my 🐱 hurts”

[@doubletapthatdotty4597]

@@ThisIsMyKZbinHandle69☠️☠️

[@i3642]

no. while there is nothing wrong with it there is also nothing absolutely immaculate about it

[@ankitsood2932]

He works a restaurant has to be able to make a perfect steak all the time... still impressive but not for him

[@breakdownnn5]

@darickbarnett1361 Just say you like beef jerky

[@sisinails2332]

I did this with duck fat, and I bloomed pho spices and roasted marrow bones in the duck fat and butter. Pho flavored duck bearnaise is absolutely divine

[@teresitaramirez9628]

That sounds heavenly ❤

[@geohazelman7039]

Now try it with penguin fat

[@stonecoldracing6]

You my friend, are a genius.

[@skibidi.G]

Ahahaha 🤤 ☔

[@brianthomason5022]

Holy smokes now we are talking!👍

[@Nepafarius]

"Ever wonder if you can make bearnaise with beef tallow instead of butter?" Me: They make mayonaise for bears?

[@PinkytheCorso]

genius

[@jerzecandy]

😂😂😂😂 lions and tigers and beef towels oh

[@zsj1458]

😂😂😂😂😂

[@1337-Nathaniel]

Yeah, you just use bear eggs.

[@pursnikitty]

Yeah unless it’s made in the Netherlands

[@drdre4397]

The best KZbin chef. He's humble, educated, and capable and is a real chef. Wish there were more like him running kitchens around the world.

[@uncleangie9597]

I agree. Something about his smug little wife annoys me though

[@richardweston4259]

That's what you get from New Zealand 🇳🇿

[@YogsenForfoth]

@@uncleangie9597 It’s an act. Are you just too clueless to be able to tell? 😂

[@uncleangie9597]

@@YogsenForfoth 👁️👄👁️ maybe im clueless bra

[@cheesesteakphilly]

@@uncleangie9597 She doesn’t act smug at all. The whole point is for her to tell him what she wants and he makes it on camera. Then she eats and enjoys.

[@michaelfrancis3558]

I like how humble the chef is. Most people do who these cooking videos act like they've never had a steak before.

[@Dr.nikithask6721]

Petition to make you a judge on MasterChef aussie ❤ you slay everytime 💯

[@BrahmaDBA]

If not judge at least guest star. Cant see why he has not been invited yet.

[@oldeebutgoodee]

Absolutely!!!!!!!

[@indahmutiara1603]

Agreed💯

[@mattcritchley5670]

Now if we could only do something about people that actually use the word 'slay' in adult conversation...

[@Dr.nikithask6721]

@@mattcritchley5670 be blind to it lmao

[@tokenofdreams]

i’ve never been a fan of beef or red meats but i genuinely think this man could make me change my mind

[@FastGoodCuisineUSA]

Looks soooo good 😍

[@jackfc5239]

Looks delicious! 😋

[@mfwicbasterd477]

It's 7:40 AM and I'm drooling like a starved dog 😂

[@bill7618]

Wow! That’s looks delicious !!❤

[@deborahvasas4863]

I make a Hollandaise with straight bacon fat for eggs Benedict it's delicious.

[@natnatallday]

My Head chef at work said you was his uncle I believed him, thought that was awesome and when he had a family event I even asked if he did the service with uncle andy he looked shifty then I said ask him to say what do you want for dinner Nat to prove it and he broke down in laughter. Haha more fool me. I am sad though I was nearly at uncle andys dinner table

[@andy_cooks]

😂

[@natnatallday]

😮Hello uncle Andy thanks for all the inspiring videos

[@jonscales5660]

Can confirm? That’s what I appreciates about you!

[@pobodyisnerfect]

Can't say i was ever aware of Bernaise sauce but i think it's about time I ought to try it

[@ndautomotive]

Awesome! Now try Bulgarian Banitsa, please ❤

[@kathylewis8881]

Love your new kitchen. Very professional ❤❤❤❤❤❤❤

[@patience__8051]

Happy to see béarnaise sauce ici, I live 2h away from Béarn area

[@MarkInTheAir]

I just had a 400gr ribeye which was amazing, and now after seeing this I'm hungry again

[@ceebee5802]

Chef Andy- you're just SO the REAL DEAL! ❤

[@jaytok7]

stunning

[@lifeofmiles]

Amazing

[@onlyadot]

For service I would be afraid of it breaking after a short period at home this sounds amazing!!!

[@cybuster009]

Thanks matua. I like what you said. You can always put more in.

[@MrGhani79]

A really awesome French chef always out like 5 drops of tobacco sauce in his hollandaise/bernaise

[@definitelynosebreather]

I love the videos on this kitchen, everything is so clean and shiney

[@josephjess5184]

Definitely can make bernaise from tallow instead of claire burre... but make sure your technique, timing, and temperatures are accurate! Thank you chef!

[@PorkChop71912]

That looks pretty damn good. I was a saucier, and a tempered bearnaise is one of the hardest sauces to keep from breaking. That looks really good.

[@andy_cooks]

Can’t beat a sneaky chip in the béarnaise mid service

[@PorkChop71912]

@@andy_cooks You got that right!

[@rockysquirrel4776]

I love your kitchen, Chef!

[@dylan_1884]

You're legitimately inspiring, my friend! that sauce looked like a dream come true.

[@dallinnevitt_444]

Yum

[@nihalht5989]

❤ delicious

[@jackjack2975]

Bravo chef!

[@xanderdelion]

I'll absolutely visit your restaurant one day, if you're doing the cooking of course.

[@patrickkozak3627]

That steak was just jaw dropping, you're amazing❤

[@serxyrerxy]

Steak game 😮😮😮100!

[@EphraimIgnacio]

Looks lovely. I used to make a duck egg and duck fat bearnaise for duck confit Benedict with bone marrow seared English muffins. Truly decadent.

[@Kyle_Schroeder]

Dope

[@mathieupinson9472]

La béarnaise 😋

[@JessPoetics178]

Andy just killing it with these videos!

[@HippyAlex123]

i learnt to do the whole process in a double boiler and i genuinly didnt know you could do it like this. always felt like it was just mayo with extra steps and i guess it really is

[@twilthaox9013]

Looks so good

[@mikeymoe16]

I've done it with bone marrow before and it was crazy good

[@CuriousFrog]

Got your book even though i've had a gastric bypass and couldnonly eat a few bites of anything 😅 but my family is loving the meals

[@michaelmccluskey1155]

Damn that’s beautiful chef!!

[@danielholmes3746]

👏 thank you Andy, literally never thought to do this. Thank you for what you do ❤️

[@bc2647]

That was cool

[@rebekahdavis9052]

Dammit Andy you read my mind! I’ve been wondering for months now if you can make mayonnaise with melted tallow! Never had the guts to try it myself because I don’t have an immersion blender but I’ve seen butter mayo and figured tallow would be so much more flavorful. That sauce and steak look perfect!

[@theoriginalbridgetconnors]

OMG that looks so damn good!

[@jagtteodoro9226]

Very clean kitchen.

[@HandOftehEmpirez]

Pissing me off by how easy this man makes a perfect steak.

[@nicholasryan5906]

I like using the tarragon reduction to thin it the sauce as I add more butter you can push the sabayon pretty far but obviously you can’t add too much butter once you get the ratio right the bernaise is super rich and buttery I prefer it like that

[@dgrblue4162]

I bet the cleanup for the one time use of those hotel pans is outrageous

[@janneaufire4762]

Looks delicious!

[@mimireich]

Sabayon Oui Oui... Oh that egg technique 😊

[@emosam07]

I bet with some smoked tallow that would be EVEN better!!

[@gregrowan843]

now we need 100% tallow for the experiment Chef!

[@lsksniper1936]

I’d love to have something cooked by this guy he’s a gem.

[@m.theresa1385]

Oooooh! That’s beeee-u-tiful! Yum! (And the sauce is too - I like the idea of the beefiness)

[@MrBlabundblub]

Why everything you do looks so easy. Damn you are great

[@DonCarlione973]

This guy is awesome! I'm not much for following people. But, if he keeps cooking like this he'll have a life long follower here! Lol 🥩🤤 All his dishes deserve the "Chef's Kiss" of approval

[@DerDieSkaSkie]

Niiiiiiiiiiiiice

[@debbiereilly900]

Mmmm looks delicious love it.where can you get beef tallow??

[@mrveegee13able]

Can you do a kitchen walk through plzzz

[@benwilson2907]

Bernaise is the king of steak sauces

[@MauiWowieOwie]

God, such an extraordinary cut doesn't need a sauce but it's still amazing. Andy, I'm still waiting on my dish.

[@mariammiee]

That is a BEAUTIFUL steak

[@AbdulRafeh03]

This few and far brand seems really nice.

[@Warden325]

That steak is P e r f e c t i o n

[@armyaj]

Have I ever wondered? No. Am I intrigued? Why yes. Yes i am

[@albertsmyth9616]

Fab! All butter for me I’m afraid, because I’m a ‘butter-holic!’

[@antonkirimchannel243]

Chef this is amaizin

[@Dr.CandanEsin]

This is a heinous act to cook such a delight and eat in face of us :) . But I learned so many things from you, and I can accept clothing my drilling saliva and accommodate that scene. I love this channel.

[@kishorenayakp119]

Can you make Tandoori chicken

[@pavankoru]

Hey Pavan! What do you want for lunch!? - Donburi style Chicken Katsu Curry, please!🤩

[@chrissys9968]

Aloha Andy that looks Delicious LOVE and GOD Bless You Babe and Your team🥰⚘⚘⚘🙏

[@nathoilboy2053]

That apron getting a bit tight there Andy! Been in a good paddock like all the Wagu you been cooking 😂😂😂

[@Wings012]

I remember seeing some article on someone trying to make animal fat mayonnaise. I think in the end they needed to use some measure of vegetable oil or it just ends up splitting. Something about unsaturated fats that help the emulsion process.

[@AnneMB955]

50:50 butter and tallow. I love Bernaise sauce. 😋

[@trishpaterson3206]

Yes! Tallow! Try butter mayo too, no crap oils.

[@iluvnymphos]

gonna push limits and do 100% wagyu beef tallow, i reallllllllllly need to see how it comes out

[@aaronsantibanez9708]

“But I think you should make some and let me know in the comments…” Sir, I’m struggling with a peanut butter and jelly sandwich over here..

[@KameSonRaijin]

⭐️⭐️⭐️⭐️🌟

[@official_surge]

❤️

[@rehamkcirtap]

Interesting! Ive never made this sauce but ive made mayonaise many times (recommended for better mayo) and its not super different

[@BigGameBargainHunter]

I know he’s a professional, but gotdamn that steak came out perfect!

[@2Wheels_NYC]

So awesome! I have tallow in the fridge, I may have to try! Love following you from NYC!

[@andy_cooks]

You should!

[@spriggo786]

Smoked tallow the go

[@lachlanross3656]

Bro just so effortlessly cooked the perfect steak

[@peterraj1058]

Pav bhaji

[@GennyBernard-q2r]

For me, terregon has an unpleasant flavor, black licorice, I would substitute finely chopped rosemary and thyme. Your cook on the steak looks devine to serve at my table. Thank you!

[@IWMFZ]

Chicken picatta❤

[@bradhackett9103]

Andy, what's your favourite pepper gravy/sauce recipe? It's my go to sauce for shnitty/or steak on a pub meal

[@danielgamer8820]

The lighting in that kitchen is SO cinematic bro I'd feel like I'm in f ratatouille making a sandwich

[@PepperoniMilkshake]

No chef, I haven't wondered that. I usually just wonder if I'm gonna burn my breakfast oatmeal yet again 😅

[@silkar3028]

You videos helped me to quit po#n. Now my addiction is a tallow fat.

[@demelkon]

This is the content I'm here for, chef!

[@Astraben]

Yeah, I should absolutely try to make a sauce out of Wagyu beef tallow, I'm sure I can afford it

[@stef5197]

Hello Andy, can you make Magiritsa ( Μαγειρίτσα )? Traditionally we eat this dish in Greece a day before Easter Sunday at midnight and it’s one of my favourite meals 🙏

[@xoxo_sarah4ever]

Hey Andy! Can you make Algerian bourek?