Top Notes 
Heart Notes 
Base Notes 
10/23/2021
Amadea70
58 Reviews
Translated
Show original
Amadea70
Top Review
23
Sauce Bearnaise according to Escoffier
Contrary to the opinion that Sauce Bearnaise comes from Bern - no it comes from Bearn, a region in France. I learned the classic French cuisine. My teacher also always had the Escoffier at hand. That's the Guide Culinaire, standard literature for cooks - everything you need to know about cooking is in there. August Escoffier wrote this masterpiece - as a little boy he always watched the pot at grandma's, then learned to be a cook, enlisted as a soldier ..........and at some point he was the head chef at the Ritz Carlton. Ho Chi Minh is even said to have been a kitchen assistant under his direction.
Sauce Bearnaise, quite simply formulated, is Hollandaise sauce with tarragon, is gladly given to meat and fish. For me personally, it goes particularly well with lukewarm roast beef or even chateaubriand. You boil a reduction, let it cool and whisk it with egg yolks over a bain-marie, adding the liquid butter just before finishing. Finally then the tarragon cut into fine strips - ready.
I love tarragon in food, the feeling when you pull the leaves from the stem and your fingers smell it. But I also love it in perfume. LP starts right away with this great note, in combination with the harsh rose geranium and citric a challenge for the nose. I also perceive a slight metallic note, but it disappears as it progresses. In the heart, I smell rose, carnation and jasmine. Cinnamon I perceive less, the vanilla a tad more. The cedar gives the fragrance even in the base still this slight anise note, which is similar to tarragon and I think through amber gets the fragrance the sweetness.
For me, there are two great tarragon scents. That is this and Memoir Man by Amouage - there I like the tarragon especially.
And one more thing I want to get rid of Auguste Escoffier the master chef. He revolutionized haute cuisine, divided cooks into posts, like saucier, poissonier, patissier ............., simplified recipes, tried to cook lighter and wrote about it. Created a committee so that families of cooks who were drafted in the war were better off financially. For me, he was one of the greats.
Sauce Bearnaise, quite simply formulated, is Hollandaise sauce with tarragon, is gladly given to meat and fish. For me personally, it goes particularly well with lukewarm roast beef or even chateaubriand. You boil a reduction, let it cool and whisk it with egg yolks over a bain-marie, adding the liquid butter just before finishing. Finally then the tarragon cut into fine strips - ready.
I love tarragon in food, the feeling when you pull the leaves from the stem and your fingers smell it. But I also love it in perfume. LP starts right away with this great note, in combination with the harsh rose geranium and citric a challenge for the nose. I also perceive a slight metallic note, but it disappears as it progresses. In the heart, I smell rose, carnation and jasmine. Cinnamon I perceive less, the vanilla a tad more. The cedar gives the fragrance even in the base still this slight anise note, which is similar to tarragon and I think through amber gets the fragrance the sweetness.
For me, there are two great tarragon scents. That is this and Memoir Man by Amouage - there I like the tarragon especially.
And one more thing I want to get rid of Auguste Escoffier the master chef. He revolutionized haute cuisine, divided cooks into posts, like saucier, poissonier, patissier ............., simplified recipes, tried to cook lighter and wrote about it. Created a committee so that families of cooks who were drafted in the war were better off financially. For me, he was one of the greats.
10 Comments
