Easy Bearnaise Sauce Recipes

QUICK BEARNAISE SAUCE

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.

SUPER EASY BéARNAISE SAUCE

Steps:

• In small saucepan over medium-low heat combine lemon juice with onion and tarragon.
• Simmer 2 minutes.
• Reduce heat to low and add mayonnaise, milk, mustard, salt and pepper.
• Whisk until smooth.
• Cook, stirring occasionally, 3 minutes or just until hot. Do not boil.

BEARNAISE SAUCE

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

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.

SUNNY'S T-BONE STEAK WITH EASY BEARNAISE SAUCE

Steps:

• For the T-bone steaks: Heat a large cast-iron griddle or skillet over medium-high heat. Generously sprinkle both sides of the steaks with salt and pepper.
• Add the oil to the griddle. Add the steaks and cook until nicely browned, 3 to 4 minutes per side for medium-rare. Remove from the heat, then tent with foil and let rest for 5 minutes before slicing.
• For the easy bearnaise sauce: Add the yolks and lemon juice to a blender. Turn on the blender and slowly stream in the melted butter. Once all the butter is incorporated, season with salt and pepper. Remove the sauce to a bowl over a bain marie (hot water) and keep warm. Add the chives, red onion and thyme and stir to combine. Taste and adjust the seasoning with a little more salt and pepper. Remove from the heat and add to a serving bowl.
• Serve the bearnaise sauce over the steaks.

SHORTCUT BEARNAISE SAUCE

Steps:

• In a small saucepan, combine vinegar, tarragon, parsley and garlic powder.
• Simmer over medium heat 1 to 2 minutes, stirring occasionally.
• Place mayonnaise in a small bowl and add the vinegar mixture, stir until smooth and creamy.

BéARNAISE SAUCE

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.

BEARNAISE SAUCE

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.

BLENDER BEARNAISE SAUCE

Steps:

• Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.
• Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.
• Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.

SAUCE BéARNAISE

Steps:

• Combine in a small heavy saucepan vinegar, wine, peppercorns, shallots, chevril or parsley, and tarragon with liquid or the extra tarragon vinegar. (Reserve the leaves from half of the stalks and put aside.) Cook over high heat until reduced to 1/3 cup or less. Strain through very fine sieve or cloth. Make Hollandaise Sauce using strained liquid instead of lemon juice or vinegar. Very finely chop and add remaining chevril or parsley and remaining tarragon.

BEARNAISE SAUCE

Steps:

• Place the white wine, white-wine vinegar, shallots, 2 tablespoons tarragon, and the peppercorns in a small saucepan set over medium-high heat. Bring mixture to a boil, and cook until it is reduced to about 2 tablespoons.
• Melt the butter in a small saucepan over medium-low heat. Keep warm until ready to use.
• Place egg yolks in a copper or stainless-steel bowl that fits snugly in the top of a medium saucepan. Fill the saucepan with 2 inches of water, and bring to a boil. Whisk the yolks, off the heat, until they become pale. Add wine mixture and salt, and whisk until well combined. Gradually add 1/4 cup boiling water, whisking constantly. Place bowl over the medium saucepan of boiling water; reduce heat to lowest setting. Whisking constantly, cook until whisk leaves a trail in the mixture and sauce begins to hold its shape. Remove from heat.
• Pour the warm, melted butter into a glass measuring cup. Add to yolk mixture, one drop at a time, whisking constantly. After you have added about a tablespoon of the melted butter, you can begin to add it slightly faster, still whisking constantly. Still, be careful: If the butter is added too quickly, the emulsion will be too thin or will "break" (separate).
• Once all of the butter has been added, adjust the seasoning with the lemon juice, and stir in the remaining tarragon. If the bearnaise becomes too thick, you may thin it with a little additional lemon juice or water. If not serving immediately, place pan of sauce over a pot of simmering water that has been removed from heat, or in a warm spot on the stove for up to 1 hour. Alternatively, you may store for up to 3 hours in a clean thermos that has been warmed with hot but not boiling water.

BéARNAISE SAUCE

Steps:

• Put the egg yolks in a mini food processor and season with salt, pepper and a pinch of cayenne, then add the vinegar.
• Finely chop the tarragon stalks and leaves separately. Melt the butter in a pan then add the chopped tarragon stalks and bring it to a simmer - the butter needs to be hot so that it will cook the egg yolks slightly.
• Turn the processor on and add the hot melted butter slowly while the processor is running. Once all the butter has been added and the mixture is smooth and thick, pour it into a bowl and stir through the tarragon leaves. Season and serve with steak.