Traditional spherification techniques won’t work with a rich béarnaise sauce, but our revolutionary new spherification technique makes the impossible highly doable! By adding gelatin to the spherification liquid we are able to stabilize the béarnaise sauce as it cools, giving time for the proper encapsulation to form. The effect is similar to traditional reverse spherification, with new added possibilities! We recommend serving the béarnaise warm (preferably on a steak) to keep it as fluid as possible for the full effect.
Active Time: 25 Minutes
Total Time: 1 Hour 30 Minutes
1 Pint, Spheres Quantity Varies
Remove the sauce from the blender and mix in the cooled shallot/vinegar mixture, melted gelatin sheets, and tarragon.
Pour the sauce into a mold of your choosing. The larger the mold the longer amount of time you will need to set the final sphere.
Cover and place the molds in the refrigerator until the sauce is fully set. This could take anywhere from one to three hours.
Remove from the solution with a spherification spoon and rinse in the hot distilled water. These can be held in the heated distilled water until needed (no longer than 30 minutes).
Remove from the rinse water, dabbing any excess water off the bottom of the spoon with a paper towel.