Summer and sun sometimes mean that the grill comes out, and then a good béarnaise can go well with the food.
The star chef Tommy Myllymäki has, through a blind test, been able to taste various ready-made bearnaises.
Here, the winner is revealed and the chef also gives tips on how you can fix them yourself for even better taste.
Together with Nyhetsmorgon’s presenters Matilda Boza and Steffo Törnquist, star chef Tommy Myllymäki does a blind test on béarnaise sauces.
The test consists of six different ready-to-buy bearnaises. Without having tasted the sauces, however, the chef believes that you can tell from a béarnaise if it can be good or not.
– Visually, some look better than others. In one you can see the herbs quite clearly, both tarragon and parsley which are in a classic béarnaise. A yellower color can also be nice.
Which béarnaise is best?
Among the pre-purchased sauces, the chef agrees with the presenters which taste best and worst.
– Some could be good, but they peak in acid, says Tommy Myllymäki.
According to the blind test, the star chef crowns sauce number one as the winner. A béarnaise from Erik’s sauces.
The worst according to him was sauce number six, which is from Coop. He does, however, give tips on how to fix the pre-purchased sauces yourself.
– In many cases, there is a slight aftertaste of preservatives to make them last for a longer period of time. It’s quite difficult to break through, but there are a few things you can do, says Tommy Myllymäki.
This is how you balance the shopping sprees: “Do a lot”
Here are the star chef’s tips on how to balance the sauces:
– If it is a distinct acid reminiscent of vinegar, you can balance with fat. Then you can warm up the sauce with a little liquid and carefully bring it up to temperature. Then you whisk in a little browned butter. It also gives the feeling of a little sweetness, he says and continues:
– But above all, in all these pre-bought sauces, you can add fresh tarragon and a little fresh parsley. So keep your own fresh herbs. Especially in the sauces that almost look like mayonnaise. It does a lot for the bearnaise itself because it’s the herbs that do the trick.
He also advises that you should fix the sauces in good time and let them stand and steep for at least half a day.
The star chef’s béarnaise test
Placements in the blind test:
1. Erik’s sauces
2. Lohmanders
3. ICA Selection
4. Rydberg’s
5. Johan Jureskog Selection
6. Coop