Béarnais Sauce is hard to make and above all it requires your constant attention. That’s a fact.
You know it, I know it. That may become a problem. 

Some of the chefs I have met told me that it’s a painful preparation even for experienced cooks (and that made me feel less lonely), because even if you perfectly know the recipe and how to do what you have to do, you still have to spend something like twenty minutes paying maximum attention and anyway even the most experienced and valuable cook could make a mistake.
What’s even worse is that this kind of recipe requires some delicate steps that don’t give always the same results.


Béarnaise Sauce: picture by kochtopf from Flickr


You may say that this is the funny side, but when you will find the perfect flavours balance, will you be able to repeat it perfectly?

It’s hard to do so and that’s frustrating..

 is a revolution for your professional kitchen.

It is able to improve and standardize the quality of your dishes. 
This is true not only for a small amount of recipes, but for your whole working method: HotmixPRO can eliminate almost every human error.
It introduces a scientific approach, with the perfect control needed to repeat any recipe as many times as you want, ensuring the same result every single time.

To show you of what I am writing, today we provide the Bérnaise Sauce recipe, a classic French sauce made from a reduction of butter, vinegar, and wine mixed with tarragon and thickened with egg yolks.
It is served with meat, fish, eggs, and vegetables.

Traditional RecipeHotmixPRO Recipe


Cooking Time: 15 minutes

Total Time: 20 minutes


  • 1/2 pound (2 sticks) unsalted butter
  • 4 shallots, finely chopped
  • 2 tablespoons fresh tarragon leaves
  • 4 white peppercorns, crushed
  • 1/4 cup white wine vinegar
  • 1/3 cup dry white wine
  • 4 large egg yolks
  • 1/4 teaspoon salt
  • Pinch of cayenne


Heat the butter in a medium saucepan over medium heat just to melt it.

Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup.

Strain into the top of a double boiler.
Whisk in the egg yolks.

Place the top over the bottom of the double boiler containing simmering water.

Make sure that the top of the water is below the bottom of the upper part of the double boiler.
Whisk constantly.

When the yolk mixture begins to thicken slightly, remove the top of the double boiler from the hot water and continue to whisk.
Turn off the heat.

Add four ice cubes to the bottom of the double boiler to cool a bit the hot water.
Put the pan of yolks back above the hot water.

Whisk in the melted butter, drizzling it in very slowly.

If at any time the sauce looks as if it is about to break, remove the top and continue whisking to cool it down or whisk in 1 teaspoon cold water.

Constant whisking, whisk in the salt and cayenne. When all the butter is incorporated, taste it and add more salt or cayenne as needed.

Yield: 1-1/2 cups.

Kinda difficult, isn’t it?!

Above all, this recipe requires you to stay there, work on it, constantly checking if something is going wrong and adjusting the preparation accordingly.

And next time, hope nothing goes wrong and you get exactly the same result!


Time: depends on temperature of ingredients (automatic)



  • Chopped Shallot: 20 g
  • Chopped Chervil: 5 g
  • Thyme: 2 g
  • Laurel: 1 leaf
  • Tarragon: 5 g
  • Vinegar: 50 g
  • White Wine: 100 g
  • Salt and Pepper: 10 g
  • Egg Yolks: 225 g
  • Diced softened Butter: 500 g
  • Chopped Tarragon: 5 g
  • Water: 150 g










Mixing Paddle

-Chopped Shallot 20 g
-Chopped Chervil 5 g
-Thyme 2 g
-Laurel 1 leaf
-Tarragon 5 g
-Vinegar 50 g
-White Wine 100 g
-Water 150 g
-Egg Yolks 225 g
-Salt and Pepper 10 g



82 WT








Mixing Paddle

-Cold reserved Mixture
-Diced softened Butter 500 g
-Chopped Tarragon 5 g 


  10  min



(WT means Wait Temperature: you don’t set the time, you set the temperature that must be reached)


That’s what I call easy!
(And above all, you can repeat it endlessly)

– You aren’t tied to time control since the machine brings the temperature to 82°C. 
Regardless of the quantity and temperature of your ingredients. Always the same result!

– While the machine works, you can do something else!



Picture by cyclonebill from Flickr



We don’t want to teach you recipes.
If you read, you are likely to be a cook, so it’s your job, and you do it the way you prefer. 🙂
If you like our recipes, use them. We are happy to help you.
If you don’t like them, no problem.

Modify them as much as you like (or create new ones from scratch) and store them on the SD card.
So you won’t get every time our results, but YOURS.

What really changes is the way you cook: easy, fast, accurate and above all ALWAYS with high quality results and no more ERRORS!

Less time spent at working means more time for CREATIONS!

Sounds interesting?

For more info visit: https://hotmixpro.tempurl.host