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
QUICK BEARNAISE SAUCE
Bearnaise sauce is similar to Hollandaise but features wine and tarragon. This speedy recipe is delicious served over cooked vegetables or beef tenderloin. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 35m
Yield 1 cup.
Number Of Ingredients 8
Steps:
- In a small heavy saucepan, whisk the egg yolks and water. Cook and stir over low heat or simmering water until mixture bubbles around edges and reaches 160°, about 20 minutes. , Meanwhile, in a small saucepan, combine the wine or broth, vinegar, shallot, 1-1/2 teaspoons tarragon and peppercorns. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to 2 tablespoons. Strain and set liquid aside., Cut cold butter into eight pieces; add to egg yolk mixture, one piece at a time, stirring after each addition until melted. Stir reserved liquid and remaining tarragon into prepared sauce. Serve immediately.
Nutrition Facts : Calories 129 calories, Fat 13g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 95mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
5 MINUTE BEARNAISE SAUCE
Super quick. No vinegar reduction with shallots etc. required. Nigella Lawson inspired. Forgot her recipe so made up my own.
Provided by eaten.
Categories Sauces
Time 4m
Yield 1 little bowlful, 8 serving(s)
Number Of Ingredients 4
Steps:
- Set up a double boiler. Put two yolks, vinegar and tarragon into the glass bowl on top and whisk.
- When water boils, turn it down. Stir CONSTANTLY.
- When the mixture starts to thicken, add one cube of butter t a time, mixing after each addition until melted.
- When done, quickly take off the heat and plonk the bottom of the bowl into cold water to stop it from cooking.
- Make sure that you have a big bowl of cold water on hand so if you think the eggs are going lumpy or about to curdle, put the bottom into the water and whisk vigorously.
Nutrition Facts : Calories 127, Fat 13.7, SaturatedFat 8.3, Cholesterol 80.6, Sodium 92, Carbohydrate 0.5, Sugar 0.1, Protein 0.9
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
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
CLASSIC BEARNAISE AND PALOISE SAUCES
Thick, buttery, and aromatic with tarragon, Bearnaise sauce is a classic pairing with beef or salmon steaks, artichoke bottoms or poached eggs; its mint-flavored variant, much less well known, is splendid with lamb. Recipes for Bearnaise abound, but many of them have balance problems: Too many yolks, and it tastes like scrambled eggs instead of a butter sauce; too much vinegar, and it tastes sour; too little tarragon or pepper, and it just tastes dull. For the vinegar reduction, use a fragrant dried tarragon like Spice Island; in the finished sauce, sliced flat-leaf parsley can closely mimic fresh tarragon. Three ounces of butter per yolk, melted and clarified, makes the thickest sauce with the most buttery flavor, but the emulsion is somewhat fragile; if the sauce should start to separate, see Step 7.
Provided by R. L. Wallace
Categories Sauces
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 12
Steps:
- Put the cut-up butter in a 1-cup glass measure with a pouring spout, and microwave until completely melted and clear but not bubbling (or heat in a warm oven, 190 degrees F., about 25 minutes). Skim off any foam from the top, and cool until lukewarm but still liquid.
- Combine the liquids and seasonings (except the cayenne and fresh herbs) in a 3-cup, heavy-bottomed, non-reactive saucepan, and simmer over medium heat until the liquid reduces to 1 tablespoon (no farther). Strain the liquid into a cup, pressing hard to squeeze all the juices out of the shallots, then return it to the saucepan.
- Whisk in the yolk, and place over medium-low heat. Stir in 1/4 of the clarified butter, and continue whisking across the bottom and around the sides of the pan until the yolk-and-butter mixture thickens to a sour cream consistency. If the yolk is overcooked, it will start to scramble; if undercooked (as in "blender Bearnaise" recipes), it will taste raw.
- Dunk the pan briefly in cold water; then very slowly dribble in the rest of the butter off heat, whisking constantly, without including the milky liquid at the bottom. When all the butter is absorbed, the sauce should be the consistency of a medium-thick mayonnaise.
- Add the cayenne pepper, taste for seasoning, and stir in the herbs. To keep the sauce from congealing, set it in a pan of hot tap water, but the sooner it is served, the better.
- For Paloise sauce, omit the tarragon, and finish with 1/2 tablespoon finely shredded mint; do not add mint to the vinegar reduction (the cooking distorts its flavor).
- If the sauce overheats or the butter is added too fast, the oily fat can separate out. If that happens, during or after cooking, it is easy to fix: Put a teaspoon of water in a small bowl, add a spoonful of the separating sauce, and whisk them together until creamy; then gradually add the rest of the sauce, spoonful by spoonful, until the whole thing is reconstituted.
Nutrition Facts : Calories 683.7, Fat 73.9, SaturatedFat 45.5, Cholesterol 367.6, Sodium 165.9, Carbohydrate 3.9, Fiber 0.4, Sugar 0.2, Protein 4.5
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