Bearnaise Sauce (Induction Kenwood)

Sauce Base =========== The sauce base is best made in advance, and chilled or frozen. For 5x 1 tsp chervil - finely chopped - is 0.75grams 2 tbsp Tarragon - coarsely chopped - is 6 grams 1 shallot is about 23grams. 3 shallots is 70grams. 15 shallots (5x mix) is 350grams. To get 350 grams you will need 500grams raw shallots to peel. For 5x the amount use 30grams Tarragon coarsely chopped - this is a 50g pack after you take the stalks out. For 5x the amount use 3.875g Chervil finely chopped Empty the bowl weighs 1380g. A 5x mix will give 420g dry ingredients and 600g fluid. Reduce the FLUID by 2/3 - or 400g, so give a final weight of 2200g 1. Place the chopped shallots, water, tarragon, white wine and white wine vinegar in the bowl. Don''t affix a tool (Change this, affix the sirring tool), set the termperature to 140?C, speed to stirring 2 and reduce (fluid) by 2/3. By the calculations above this should give you a final weight of 800g plsu the bowl, i.e. 2200g. With no splashguard, it takes 7 mins to get to boiling, and then another 20 mins to reduce by 400g. Flat out, the Kenwood will evaporate 100g of water every 5 minutes. 2. Turn off the heat and allow to cool, use an ice bath if you''re in a hurry. 3. If preparing for storage, separate the pump and fluid separately. The 5x mixture above will give 5x50g fluid and 5x80g solids. Freeze separately. 3. Cut the butter into small cubes, or melt gently. 3. Attach the flexi beater, set the heat to 100?C. Add the egg yolks. Set the speed to 3 and beat the mixture until light. Mathias Note - this seems way too hot to me and seems certain to scramble the eggs. Unless you are only going to beat it for like 10 seconds! Go for 65?C instead. 4. Reduce the speed to "stirring 1" and turn the temperature to 80-85?C. Mathias Note - again, too hot, leave it at 65 degrees. 5. When up to termerature, check the eggs have thickened - if not, turn the temperature up a few degrees until the eggs have thickened, taking care not to scramble the eggs. 6. Add the butter a few cubes at a time or gently drizzle it in and continue to beat until mixed in. 7. Add the chervil and tarragon at the end. NOTE: You are making an emulsion. You need to start with a thick-ish egg / shallot and everything mix. If it dries out too much due to evaporation then it will separate. The sauce should be fluid - if it''s too dry, it will separate. If the sauce does separate, add another egg yolk and teaspoon or two of cold water and beat it back into shape. If the egg curdles you are an idiot, and you have made white wine scrambled egg.