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.
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 FRENCH BEARNAISE SAUCE
Provided by Geoffrey Zakarian
Time 35m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Tie the peppercorns and 2 tarragon sprigs in cheesecloth and secure with butcher's twine to make a sachet. In a medium saucepan, combine the vinegar, shallots and sachet and simmer over low heat until the liquid is evaporated, 10 to 15 minutes. Let cool; discard the sachet.
- In a medium bowl set over a double boiler, whisk together the egg yolks and lemon juice. Heat, whisking constantly, until the yolks are pale and slightly thickened. Slowly ladle in the clarified butter, whisking constantly, until the sauce is emulsified. If sauce looks like it is getting too thick, add water by the tablespoon until you reach the desired consistency. Remove from the heat and add the chopped tarragon and 1 tablespoon of the shallots. Season with salt and pepper.
CLASSIC FRENCH BORDELAISE SAUCE
Learn how to make a classic French bordelaise sauce from Bordeaux by reducing red wine. The sauce is superb with meat or poured over roasted potatoes.
Provided by Rebecca Franklin
Categories Sauce
Time 20m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a small saucepan, place the red wine, shallots, thyme, and bay leaf and set over medium heat.
- Bring the mixture to a rolling boil and continue to cook to reduce the contents to half of the original volume.
- Add the beef stock to the pan and bring the mixture up to a boil again.
- Using a tablespoon, skim and discard any foam that appears on top of the sauce.
- Continue cooking the Bordelaise by another 50% or until it has thickened enough to coat the back of a spoon-otherwise known as having a nappe consistency. In total, the Bordelaise should have reduced by 75% of its original volume by now.
- Pour the sauce through a fine-mesh sieve.
- Season the sauce with salt and pepper, to taste. Use on grilled steak or slow-roasted beef and enjoy.
Nutrition Facts : Calories 77 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 322 mg, Sugar 3 g, Fat 0 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
BEARNAISE SAUCE
Bearnaise sauce must be kept at a constant temperature. Make it no more than 20 minutes before serving; keep warm near stove.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a small saucepan, bring vinegar, shallot, and tarragon to a boil. Cook until liquid has reduced to 2 tablespoons, about 4 minutes. Strain through a fine mesh sieve. Rinse out saucepan, and return strained vinegar.
- Add egg yolks and 2 tablespoons water. Cook, over low heat, whisking constantly, until mixture thickens and forms thick ribbons, 3 to 4 minutes.
- Whisk in butter, if sauce gets too hot (it starts to bubble), remove from heat and whisk in a piece of butter. Continue whisking until all the butter has been absorbed, about 3 minutes. Remove from heat and immediately transfer to a bowl to stop further cooking. Season with salt. Use immediately, or keep warm over a pan of barely simmering water.
BEARNAISE SAUCE I
Vinegar is microwaved with tarragon, shallots, egg yolks and butter for a quick and easy sauce you'll want to serve on all your favorite dishes.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 10
Number Of Ingredients 5
Steps:
- In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool.
- Stir in egg yolks and butter. Microwave until thickened, about 1 minute.
Nutrition Facts : Calories 106.4 calories, Carbohydrate 1.1 g, Cholesterol 106.3 mg, Fat 11 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 6.5 g, Sodium 69.2 mg, Sugar 0.2 g
STEAK WITH BEARNAISE SAUCE
We had this for dinner this past weekend and I cannot begin to describe how scrumptious it was. This is a recipe from Ina Garten / The Barefoot Contessa. I have never liked Bearnaise Sauce -- but I made this as a special treat for my husband. We BOTH absolutely loved this steak AND the sauce, and it will be a special dinner for us from now on. We served this with Rosemary Roasted Potatoes and Pesto Pea Salad. Yum! ** Please note: This has raw egg yolks in the Bearnaise Sauce **
Provided by Pianolady
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For the sauce:.
- Put the Champagne Vinegar, white wine, shallots, 1 tablespoon of the chopped tarragon leaves, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small saucepan.
- Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons.
- Cool slightly.
- Place the cooled mixture with the egg yolks and 1 teaspoon of salt in the jar of a blender and blend for 30 seconds.
- With the blender on, slowly pour the hot butter through the opening in the lid.
- Add the remaining 2 tablespoons of chopped tarragon leaves and blend only for a second.
- If the sauce is too thick, add a tablespoon of white wine to thin.
- Keep at room temperature until serving.
- Season the steaks liberally with salt and coarsely ground black pepper on both sides.
- Heat a thin layer of olive oil in a saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute.
- Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle.
- Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes.
- Serve with the Bearnaise Sauce on the side.
- Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender.
- Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
- Enjoy!
Nutrition Facts : Calories 309.2, Fat 33, SaturatedFat 20.2, Cholesterol 186.2, Sodium 9.1, Carbohydrate 1.1, Sugar 0.2, Protein 1.8
BEARNAISE SAUCE
Provided by Tyler Florence
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.
- Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.
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
BEARNAISE SAUCE [BY COMMANDER'S PALACE]
Make and share this Bearnaise Sauce [by Commander's Palace] recipe from Food.com.
Provided by lazyme
Categories Sauces
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon white wine with tarragon in small skillet over medium-low heat until wine evaporates.
- Combine yolks, lemon juice, 1 tablespoon white wine, vinegar, Worcestershire sauce and cayenne in top of double boiler over gently simmering water.
- Whip together with whisk until sauce begins to thicken.
- Add butter in slow steady stream, whisking constantly until sauce is creamy and thick.
- Stir tarragon mixture into sauce and blend well.
- Season with salt if desired.
Nutrition Facts : Calories 2328.1, Fat 256.5, SaturatedFat 159.4, Cholesterol 1093.4, Sodium 91.8, Carbohydrate 4.6, Fiber 0.2, Sugar 1.4, Protein 9.4
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- In a small saucepan set over medium heat, combine the vinegar, wine, shallot, pepper, and tarragon leaves. Bring to a boil and immediately reduce to a simmer. Simmer the vinegar mixture until the liquid has reduced to about 2 tablespoons, 3-5 minutes. Remove from heat and set aside to cool completely.
- Fill another small saucepan or double broiler (or bain-marie) with about an inch of water and bring to a simmer over medium-high heat. Meanwhile, transfer the cooled vinegar mixture to a small heatproof bowl that will fit atop the saucepan with simmering water (or the bowl of a double broiler). Add 1 tablespoon of room temperature water and the egg yolks to the vinegar mixture and whisk to combine.
- Reduce heat to low and set the bowl with the egg mixture over the saucepan, making sure it doesn’t touch the water. Whisk the yolk mixture until thickened and almost doubled in volume, about 5-7 minutes.
- Add the melted butter 1 tablespoon at a time, whisking slowly between each addition until emulsified. Occasionally remove the bowl from the heat to keep the sauce from overheating. Season with salt and pepper, then add the remaining tarragon and serve immediately.
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- Combine wine, vinegar, and shallot in top of a double boiler. Simmer until reduced by half and then let mixture cool.
- Once cooled, place mixture, egg yolks, pepper, garlic salt, and tarragon leaves in food processor (or blender). Blend for about 10 seconds.
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- Process for another 10 seconds after all the butter has been added. The sauce should be the consistency of a thin mayonnaise. If not, blend for another 5 seconds. Serve immediately.
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