Here's how we would do it on TV.
Okay. (laughing)
Here's how we it in TV.
So, we have the eggs.
Okay. Right?
Then we need a whisk.
Yeah. Yes, sir.
Which I have right here.
Okay.
And double boiler.
Yes. Right?
So that, but you don't wanna cook 'em too much.
You don't wanna scramble the eggs.
And this is a mother sauce, one of the five mother sauces.
Go on, get in there! (laughing)
You wanna just sort of do this a little bit.
Now, what I like to do is,
let's, we should add a little white wine to this.
Is that bowl hot?
Can you imagine the bragging rights she's gonna have
on day when she goes back to school?
(crowd applauding)
Okay, so, and the reason why we wanna add
a little white wine is 'cause we want it to be a little bit,
so we have to whisk this to make that.
And, I'm gonna show you a little trick
because, people when they makin' Hollandaise sauce,
they never know how long to cook it.
Is it thick enough?
Is it not thick enough?
Is it cooked?
Is it pale enough?
So, I learned a little trick along the way
that you gotta, kind of take it on and off the heat.
Because you don't want it scrambled, right?
So, what we wanna do,
since this is gonna be the mother sauce,
Béarnaise sauce is the compound sauce.
So, we have fresh tarragon, we have peppercorns,
and we have shallots.
You could put them in the sauce pot.
And then you can add a little bit of vinegar.
If you have tarragon vinegar that's great,
white vinegar works, red wine vinegar could work.
And, we're adding all those to make the Béarnaise reduction.
And now you wanna add a good bit of white wine.
Got it for you chef.
You wanna put your vinegar in, right?
Yep, put your liquid in.
A little more.
Perfect. (laughing)
And then white wine.
So, we go back and forth, right?
Okay, yeah.
And you can see this is still a little loose, right?
So, how I know it's ready, how I know it's done,
what I've learned over the years.
If you can blow a rose petal in it,
then it's absolutely finished.
Perfect! And it's not doing it yet.
So it needs to cook a little bit more.
So, once we have this cooked, okay,
then what we're gonna do, Rach?
Yes. Why don't we season
the steak, please. Yes, sir.
Just a little salt and pepper, yep.
(Rachael laughing)
Love it.
And we should probably get those on the grill
Get these going.
Yep.
Season side down as you can see what Rachael's done.
Because now she'll season the other side
so both sides are seasoned.
What you're gonna do is we're gonna reduce that down
until all the liquid is gone,
and then we have the reduction right here.
That reduction goes in here.
Now we have Hollandaise
and we've made it into a Béarnaise sauce, okay.
All that tarragon flavor, oh my God.
Beautiful.
All right, then, we're gonna cook the steaks, right?
And I think that you wanted to do pommes frites
with this or French fries, right?
Yeah, yeah.
Folks, these potatoes,
you can see there's a little moisture to them.
The fresh potatoes cut, however you wanna cut 'em,
and then you wanna soak 'em in water
and then drain the water out of 'em as much as you can,
and make sure that all the water is out of it because now--
Oil and water don't mix.
Yeah, we have, exactly.
(laughing)
Then what you wanna do, is you wanna do a blanche.
So in the hot oil, about 370 degrees,
we're gonna add the pommes frites.
And until they're not quite done.
But that's the perfect pommes frites.
Now, we're ready for the perfect pommes frites.
You double fry.
We double fry.
And if you haven't been double fried lately,
let me tell ya. (audience applauding)
So, while the fries are goin' on,
I have a little bowl there.
This particular cut of meat, as you know,
you wanna go sort of against the grain, right?
You wanna slice it?
I'll watch you. Okay!
(laughing)
So, we wanna go sort of against the grain.
You see that's with the grain,
so we wanna go against the grain.
Isn't that gorgeous?
Yeah! Beautiful.
It just cuts like butter.
It looks so good.
And we're gonna add the Béarnaise.
Oh, this is a classic right here.
Are these okay? That's perfect, Rach.
We'll let it drain good.
Perfect.
Little salt.
Yes, sir.
Please. Yes, sir.
(laughing)
Here, you want some tongs?
(crowd applauding)
Thank you.
If I'm gonna eat steak frites, I want some frites.
I want some frites.
Do a little garnish like this.
Bam!
(crowd cheering)