Tasting History with Max Miller
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Sony Alpha 7C Camera: https://amzn.to/2MQbNTK
Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW
Brown Stock: https://amzn.to/3K4Prq8
Tarragon Vinegar: https://amzn.to/3iV2HBNLINKS TO SOURCES**
Guide to the Crew of Titanic by Günter Bäbler: https://amzn.to/3IUiYS8
Last Dinner on the Titanic: https://amzn.to/3u8M6RH
The Last Night on the Titanic by Veronica Hinke: https://amzn.to/3qUH5tPRECIPE
Sirloin Steak
1lb small golden potatoes
2 tablespoons clarified butter
Brown Stock: https://amzn.to/3K4Prq8
(100ml) White wine
(100ml) Tarragon Vinegar: https://amzn.to/3iV2HBN
2 tablespoons chopped Shallots
1 cup (15g) tarragon leaves, roughly chopped
2 teaspoons (2.5g) Whole Peppercorns, roughly pounded
Pinch of Salt
3 large Egg yolks
2 ¼ sticks (250g) Butter
3/4 tablespoon finely chopped tarragon
Pinch of CayenneSlowly reduce the brown stock until it coats the back of a spoon.
Wash then carve the potatoes into small olive shapes. Melt the clarified butter with a little salt and pepper then, over a very low heat, add the potatoes and cook until golden brown.
Prepare the Béarnaise sauce using Escoffier’s recipe below. I have cut the ingredients in half and still had more than 2 cups of sauce.
Escoffier’s Béarnaise:
Sauce Béarnaise
“Place 2 dl each of white wine and tarragon vinegar in a small pan with 4 tbs chopped shallots, 20g chopped tarragon leaves, 10g chopped chervil, 5g crushed peppercorns and a pinch of salt. Reduce by two thirds and allow to cool.
“Add 6 egg yolks to the reduction and prepare the sauce over a gentle heat by whisking in 500g of ordinary or melted butter. The cohesion and emulsification of the sauce is effected by the progressive cooking of the egg yolks which depends to a great extent on its preparation over a slow heat.
“When the butter has been completely incorporated, pass the sauce through a fine strainer; correct the seasoning, add a little Cayenne and finish by mixing in 1 tbs chopped tarragon and ½ tbs chopped chervil.”**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @ worldagainstjose
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