Bear Knees Sauce Recipes

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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

BLENDER BEARNAISE SAUCE



Blender Bearnaise Sauce image

Provided by Marcela Valladolid

Categories     condiment

Time 10m

Yield 2 cups

Number Of Ingredients 6

2 sticks (1 cup) unsalted butter
1/4 cup white wine vinegar
2 large egg yolks
1 tablespoon chopped fresh tarragon
1 shallot, minced
Salt and freshly ground black pepper

Steps:

  • In a small saucepan over low heat, melt the butter until bubbling hot. In a blender, add the vinegar and egg yolks and blend on high speed for several seconds. With the blender still running, remove the center lid of the blender. Pour the hot butter in a thin, steady stream into the whirling egg mixture. Add the tarragon and shallot and continue to blend. Add salt and pepper to taste.

BEE'S KNEES



Bee's Knees image

Provided by Geoffrey Zakarian

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 5

8 ounces gin
4 ounces lemon juice
4 ounces Honey Simple Syrup, recipe follows
Lemon peel, for garnish
1/2 cup honey

Steps:

  • Vigorously shake the gin, simple syrup and lemon juice over ice, and strain into a chilled cocktail glass. Garnish with the lemon peel.
  • In a small saucepan over medium heat the honey and 1/2 cup water until incorporated and dissolved. Cool to room temperature before using.

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

QUICK BEARNAISE SAUCE



Quick Bearnaise Sauce image

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

3 egg yolks
1/4 cup water
3 tablespoons white wine or chicken broth
2 tablespoons tarragon vinegar
2 teaspoons minced shallot
2-1/2 teaspoons minced fresh tarragon, divided
8 whole peppercorns, crushed
1/2 cup cold butter

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.

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.

BEE'S KNEES COCKTAIL



Bee's Knees Cocktail image

The original purpose of honey in this simple Prohibition Era cocktail was to mask the smell of the bathtub gin. Now you can enjoy it without having to hide a thing.

Provided by Allrecipes

Categories     Drinks Recipes     Cocktail Recipes     Gin Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 4

2 fluid ounces gin
½ fluid ounce lemon juice
¾ fluid ounce honey syrup
1 cup ice cubes

Steps:

  • Combine gin, lemon juice, and honey syrup in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled coupe glass.

Nutrition Facts : Calories 213.4 calories, Carbohydrate 18.5 g, Fiber 0.1 g, Protein 0.1 g, Sodium 2.1 mg, Sugar 17.5 g

BéARNAISE SAUCE



Béarnaise Sauce image

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

3 tablespoons white-wine vinegar
1/4 cup dry white wine or dry white vermouth
1 tablespoon minced shallots
1 tablespoon minced fresh tarragon or chives
1/8 teaspoon black pepper
Pinch salt
3 egg yolks
2 tablespoons cold unsalted butter
1/2 to 2/3 cup melted unsalted butter
2 tablespoons fresh minced parsley

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 sauce image

This classic French sauce is a must when serving up steak. Impress your guests with the real deal and mix through some fresh tarragon for extra flavour

Provided by Good Food team

Categories     Condiment

Time 20m

Number Of Ingredients 5

2 egg yolks
pinch cayenne
1 tsp tarragon vinegar
125g butter
small pack fresh tarragon

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.

Nutrition Facts : Calories 268 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.2 grams sugar, Protein 2 grams protein, Sodium 0.58 milligram of sodium

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

BEAR KNEES SAUCE



Bear Knees Sauce image

Make and share this Bear Knees Sauce recipe from Food.com.

Provided by Millereg

Categories     Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons white wine vinegar
2 tablespoons fresh tarragon leaves, chopped
3 egg yolks
2 fluid ounces vermouth or 2 fluid ounces dry white wine
2 shallots, minced
1/3 cup unsalted butter
salt and pepper

Steps:

  • Combine the vinegar, vermouth or wine, shallots and tarragon in 2-cup glass measure.
  • Microwave, uncovered, at high for 1 to 2 minutes or until boiling.
  • Set aside to cool to lukewarm.
  • Strain the mixture into a small bowl; whisk in the egg yolks.
  • In a 2-cup glass measure or similar microwaveable bowl, melt the butter at medium for about 40 to 60 seconds; do not boil.
  • Whisk the egg yolk mixture into the butter.
  • Microwave, uncovered, at medium for 30 to 90 seconds; whisk every 15 seconds.
  • Cook only until mixture starts to thicken.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 121.5, Fat 12.3, SaturatedFat 7.2, Cholesterol 121.5, Sodium 6.2, Carbohydrate 1.7, Sugar 0.1, Protein 1.6

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