Bearnaise Sauce By Commanders Palace Recipes

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BéARNAISE SAUCE



Béarnaise Sauce image

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

1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2" cubes
3 tablespoons minced shallots
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar or white wine vinegar
2 large egg yolks
1 tablespoon (or more) fresh lemon juice
1 tablespoon finely chopped fresh tarragon

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 image

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

1/4 cup white-wine vinegar
1 small shallot, peeled and minced
1/2 teaspoon freshly cracked black pepper
1 tablespoon plus 1 teaspoon chopped tarragon leaves
2 egg yolks
12 tablespoons unsalted butter, melted
Kosher salt, to taste
Splash of lemon juice, optional

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



Classic French Bearnaise Sauce image

Provided by Geoffrey Zakarian

Time 35m

Yield 1 cup

Number Of Ingredients 8

1 tablespoon black peppercorns
5 sprigs fresh tarragon, 2 whole, 3 chopped
1/2 cup white wine vinegar
3 shallots, finely minced
4 large egg yolks
1/2 lemon, juiced
2 sticks (1 cup) butter, clarified (see Cook's Note) and kept warm over low heat
Kosher salt and freshly ground black pepper

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



Classic French Bordelaise Sauce image

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

3/4 cup dry red wine
2 shallots (finely chopped)
1/4 teaspoon dried thyme
1 bay leaf
2 cups beef stock
Salt (to taste)
Ground black pepper (to taste)
Optional: 1 teaspoon butter (cold; for make-ahead)

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 image

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

2/3 cup white-wine vinegar
1 shallot, minced
1 1/2 teaspoons dried tarragon
4 large egg yolks
1/2 cup (1 stick) cold unsalted butter, cut into pieces
Coarse salt

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



Bearnaise Sauce I image

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

⅓ cup white vinegar
¼ cup minced shallots
2 teaspoons dried tarragon
4 egg yolks, beaten
½ cup butter

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



Steak With Bearnaise Sauce image

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

1/4 cup champagne vinegar or 1/4 cup white wine vinegar
1/4 cup of good white wine
2 tablespoons of minced shallots
3 tablespoons fresh tarragon leaves, chopped and divided
kosher salt, to taste
fresh ground pepper, to taste
3 extra-large egg yolks
1/2 lb unsalted butter, melted
6 rib eye steaks (1-inch thick)
olive oil
fresh coarse ground black pepper

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



Bearnaise Sauce image

Provided by Tyler Florence

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

1/4 cup chopped fresh tarragon leaves
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper

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



Bearnaise Sauce II image

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

¼ cup butter
1 teaspoon minced onion
1 tablespoon white wine vinegar
2 egg yolks, beaten
2 tablespoons heavy cream
1 ½ teaspoons lemon juice
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
¼ teaspoon salt
1 pinch dry mustard
1 pinch cayenne pepper

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]



Bearnaise Sauce [by Commander's Palace] image

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

1 tablespoon white wine
1 tablespoon dried tarragon leaves
4 egg yolks
1/2 lemon, juice of
1 tablespoon white wine
1 teaspoon vinegar
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper
1 lb unsalted butter, melted (4 sticks)
salt (optional)

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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