MINTED BERNAISE SAUCE
a nice thick sauce to serve with hot or cold lamb. salt to taste, and if you like a very tart sauce, add a little lemon juice.
Provided by mummamills
Categories Sauces
Time 35m
Yield 1 cup, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Bring vinegar to boil in a small pot with the pepper and spring onion.Simmer with lid on for 2 minutes.Turn off heat.
- combine egg yolks and mint in a blender. Blend until mint is all chopped.
- melt the butter in a large micro wave safe jug, then heat til nearly boiling.
- discard spring onion.
- With motor running, pour in the vinegar, and then the hot butter.
- Pour the whole mixture back into the jug and microwave at 50% power for about 2mins, stirring every 30 secounds, until it is thick and creamy.
Nutrition Facts : Calories 116.1, Fat 12.6, SaturatedFat 8, Cholesterol 33.4, Sodium 112.6, Carbohydrate 0.7, Fiber 0.4, Sugar 0.1, Protein 0.3
MINT BéARNAISE SAUCE
Number Of Ingredients 6
Steps:
- Peel and finely chop the shallot, then put it in a small saucepan with the vinegar, peppercorns, and the stems from the mint leaves. Bring to a boil and watch it while it reduces to a tablespoon or so. Put the egg yolks into a heatproof bowl and place it over a pan of very lightly boiling water. The bowl should sit snugly in the top of the pan. Whisk the reduced vinegar into the egg yolks, holding back the debris in the pan, then slowly add the butter a little at a time, whisking almost constantly until it is thick and velvety.
- Coarsely chop the mint leaves and stir them in, then taste for salt and pepper. Check that the sauce doesn't get too hot. It will keep warm until the lamb is cooked, with the occasional whisk, over the pan of water with the heat off.
BéARNAISE SAUCE
A classic sauce for steaks and fish, a good béarnaise should have a pronounced piquancy from the tarragon, vinegar and shallots, along with plenty of creamy richness from butter and egg yolks. The key here to forming a stable emulsion is temperature. Make sure to follow the directions for when to add the cold butter versus the melted butter. You want the mixture to stay warm without overheating, which could make it curdle. It's not difficult, but it does require your undivided attention. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories sauces and gravies
Time 20m
Yield 1 1/2 cups (4 to 6 servings)
Number Of Ingredients 10
Steps:
- In a heavy-bottomed, nonreactive 9- or 10-inch skillet over medium heat, bring the vinegar, wine, shallots, tarragon, pepper and salt to a simmer, and cook until the liquid has reduced to 2 tablespoons, about 5 minutes. Let cool.
- In a small bowl, beat egg yolks until they become thick and sticky, about 1 minute. Strain the vinegar mixture into the egg yolks and beat until combined. Add 1 tablespoon of cold butter, but do not beat it in.
- Scrape egg mixture back into skillet, and place it over very low heat. Stir egg yolks with a wire whisk until they slowly thicken, about 1 to 2 minutes. Beat in remaining tablespoon of cold butter, then beat in melted butter in a slow, steady stream until sauce thickens; consistency should be like mayonnaise. Taste and correct seasoning, and beat in parsley. Serve the sauce warm, not hot. It will keep for up to 5 days in the fridge.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 24 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 56 milligrams, Sugar 0 grams, TransFat 1 gram
BéARNAISE SAUCE
Béarnaise and steak are a match made in heaven, but this sauce has a few other divine uses. Try it spooned over poached eggs or spread over roast fish.
Provided by Jean Touitou
Categories Sauce Blender Egg Vegetarian Butter Bon Appétit Sauce Secrets
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
- Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
- Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.
BEARNAISE SAUCE II
This deliciously creamy herb sauce is so simple to make using a microwave, but if you do not have one, place your bowl over a pan of simmering water to heat it gently. Excellent German recipe for Bernaise sauce. Great on steaks, chicken, vegetables and fish.
Provided by CHELSEAROBERTSON
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 11
Steps:
- Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
- Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.
Nutrition Facts : Calories 157.7 calories, Carbohydrate 1.1 g, Cholesterol 143.1 mg, Fat 16.6 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 9.8 g, Sodium 234.8 mg, Sugar 0.2 g
BéARNAISE SAUCE
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification - egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper. Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master. You don't need the clarified butter many recipes call for - a good unsalted butter, melted, works just fine. Apply the sauce to steaks or burgers, asparagus or salmon. The sauce's richness improves virtually everything it touches.
Provided by Sam Sifton
Categories sauces and gravies
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the vinegar, shallots, black pepper and 1 tablespoon of tarragon leaves into a small saucepan, and set over a medium flame. Bring just to a boil, and then reduce heat to a simmer until there are only a few tablespoons of liquid left, approximately 5 minutes. Remove from heat, and set aside to cool.
- Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil.
- Put the cooled shallot-and-tarragon mixture into a metal mixing bowl along with a tablespoon of water and the egg yolks, then whisk to combine.
- Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, making sure that it does not touch the water directly. Continue to whisk the yolks until they thicken, approximately 5 to 7 minutes. You should just about double the volume of the yolks.
- Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce. Season with salt. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of hot water. Add the remaining teaspoon of tarragon leaves, and serve.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 23 grams, Sodium 175 milligrams, Sugar 1 gram, TransFat 1 gram
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