BEURRE A LA BéARNAISE RECIPE
Yeah - you got us... this is just a fancy way of saying "Compound butter that tastes like Béarnaise sauce". It's something that is easier to make than Béarnaise sauce, and you would use it in places where Béarnaise can sometimes seem 'too heavy'. This is a compound butter that we love to put on top of a steak or other grilled meats, rub it under the skin of a chicken or turkey you are about to roast, put it on grilled bread, roasted veggies... Ingredients: 80g shallot ¼ cup (60 mL) white wine 1½ Tbsp (22 mL) white wine vinegar ¼ cup (60 mL) fresh tarragon - 2 Tbsp (30 mL) dry tarragon 1 Tbsp (15 mL) dry chevril ½ lb (250g) butter at room temp 1 Tbsp (15 mL) chopped fresh parsley Salt & pepper to taste Method: Mince the shallots and place in a saucier with the wine, vinegar, and tarragon. If you can't find fresh chevril, throw the dried chevril in as well. Gently cook and stir until all of the liquid has evaporated. Transfer to a bowl and allow to cool to room temp. Add butter to bowl and whip. Add parsley, slat and pepper and continue to whip. Roll in parchment paper into a log and refrigerate until hard. Will keep wrapped in the fridge for 2 weeks, or 2 months in the freezer.
Provided by Le Gourmet TV
Categories food, recipe, cooking
Yield 10
Number Of Ingredients 8
Steps:
- Mince the shallots and place in a saucier with the wine, vinegar, and tarragon.
- If you can't find fresh chevril, throw the dried chevril in as well.
- Gently cook and stir until all of the liquid has evaporated.
- Transfer to a bowl and allow to cool to room temp.
- Add butter to bowl and whip.
- Add parsley, slat and pepper and continue to whip.
- Roll in parchment paper into a log and refrigerate until hard.
- Will keep wrapped in the fridge for 2 weeks, or 2 months in the freezer.
Nutrition Facts :
BEARNAISE BUTTER
This recipe is great to rub under the skin of a Thanksgiving turkey, and also delicious stirred into hot cooked grits or mashed potatoes, melted over steamed broccoli or grilled asparagus. Also good over beef tenderloin. Total time does not include cooling time.
Provided by breezermom
Categories Thanksgiving
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Cook the first 3 ingredients in a small saucepan over medium-high heat for 5 minutes or until the liquid is reduced to 1 tablespoons
- Remove from heat, and cool for 10 minutes.
- Stir in butter and the remaining ingredients. Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts : Calories 1329.5, Fat 138.5, SaturatedFat 87.6, Cholesterol 366, Sodium 1227.5, Carbohydrate 11.8, Fiber 0.6, Sugar 0.9, Protein 3.6
SAUCE BEARNAISE
Provided by Anne Burrell
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan, gently melt the butter, over low heat, and bring to a simmer. As the butter is gently simmering, skim off the froth that accumulates on the surface of the butter. Simmer the butter for about 15 minutes, cool and ladle off the clear butterfat, leaving any milk solids in the bottom of the pan. This is clarified butter! Wow-who knew?
- In a small saute pan combine the vinegar, white wine, peppercorns and shallots. Cook over medium heat until the liquid has almost all evaporated. Remove from the heat, add 1 large ice cube and let it melt. Strain the mixture through a fine mesh strainer into a medium-sized metal bowl. Add the 3 egg yolks and whisk vigorously to combine.
- Put the metal bowl over a saucepan of barely simmering water. Whisk the eggs until fluffy, about 5 minutes. While whisking slowly drizzle in the clarified butter. Start with a couple drops at a time. If the eggs seem to be cooking too quickly, remove the saucepan from the heat. The idea of what is going on here, is that the eggs are being cooked ever so gently into a frothy, foamy deliciousness, not a scrambled curdled mess. Once all of the butter has been whisked in, add the fresh tarragon, and a pinch of cayenne. Season with kosher salt, to taste.
- The sauce should be very full flavored, foamy and delightfully yellow. Serve on a big fat steak and call yourself a superstar!
BéARNAISE BUTTER
Steps:
- Place shallots, vinegar, half of tarragon, and half of parsley in small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tablespoons, about 3 minutes. Strain into small bowl, pressing on solids to release any liquid. Discard solids; cool tarragon vinegar.
- Mix butter, lemon peel, and remaining chopped tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
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
CHEF JOHN'S BUTTERLESS BEARNAISE SAUCE
This is a really quick, easy, nice sauce for steak that has no butter. Did I mention it has no butter? Just a few minutes of preparation and onto the steak it goes.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk egg yolks, black pepper, tarragon Dijon mustard, tarragon vinegar, water, and salt in a metal mixing bowl or small saucepan. Place over low heat and whisk until mixture foams, small wisps of steam appear from the sauce, and sauce is hot and thick, 1 to 2 minutes. Raise and lower the pan over the heat to increase or reduce heat.
- Remove from heat and whisk a few more seconds to make sauce slightly fluffy. Serve immediately.
Nutrition Facts : Calories 29.6 calories, Carbohydrate 1 g, Cholesterol 102.4 mg, Fat 2.2 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 66.6 mg
GRILLED RIB-EYED STEAKS WITH BéARNAISE BUTTER
Categories Beef Quick & Easy Steak Summer Grill Grill/Barbecue Tarragon Shallot Gourmet
Yield Serves 4
Number Of Ingredients 8
Steps:
- On a small plate with a fork blend all ingredients together well and transfer to a sheet of wax paper. Using wax paper as an aid, shape butter into a 4-inch-long log and wrap. Chill butter 1 hour long, or until firm. Bèarnaise butter may be made 5 days ahead and kept chilled, wrapped tightly.
- Prepare grill.
- Bring steaks to room temperature and rub lightly with oil. Season steaks with salt and pepper and grill on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
- Serve steaks topped with slices of bèarnaise butter.
BEARNAISE SAUCE
Hollandaise variations include bearnaise sauce, which is flavored with a reduction of shallots, white wine, vinegar, and tarragon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
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.
COMPANY STEAK WITH BEARNAISE BUTTER
Bearnaise Butter melts over hot grilled or broiled steaks of your choice, making for a delicious entree that tastes like you really slaved (but you didn't). We love our steaks very rare (black & blue), but the butter's great and enhances everything from rare to well done steaks. Perfect for company! Make sure you have some bread to soak up the juices and butter. (Adapted from a recipe on epicurious.com)
Provided by Lizzie-Babette
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using a fork, combine softened butter, tarragon, shallot (or you can use minced garlic and a bit of minced onion to substitute if you don't have shallots on hand), lemon juice, and salt.
- Mix well.
- Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm.
- Season steaks with pepper and a bit of oil and grill.
- Top hot steaks with a generous slice of butter and serve.
- Leftover butter can be stored in the frige for about a week, tightly wrapped.
Nutrition Facts : Calories 255.7, Fat 14.5, SaturatedFat 7.7, Cholesterol 101.9, Sodium 135.1, Carbohydrate 0.3, Protein 29.6
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
BéARNAISE SAUCE
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
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
BéARNAISE SAUCE
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
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
More about "bearnaise butter recipes"
BéARNAISE BUTTER RECIPE | MYRECIPES
From myrecipes.com
Servings 0.5
BEARNAISE BUTTER RECIPE | MYRECIPES
From myrecipes.com
Servings 1Total Time 25 mins
BEARNAISE SAUCE RECIPE - CHEF'S PENCIL
From chefspencil.com
BéARNAISE BUTTER - GLUTEN FREE RECIPES
From fooddiez.com
BEARNAISE SAUCE (THE BEST) | RICARDO
From ricardocuisine.com
SIRLOIN STEAK AND BEARNAISE BUTTER WITH ROASTIES AND ... - TASTE OF …
From tasteoffrancemag.com
PERFECT BLENDER BEARNAISE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEARNAISE BUTTER — JIMMY'S KITCHEN
THE LAZY BEARNAISE = BEARNAISE FLAVORED BUTTER - LCHF
From mycopenhagenkitchen.com
EASY BEARNAISE SAUCE RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
BéARNAISE SAUCE – WORLD’S FINEST STEAK SAUCE | RECIPETIN EATS
From recipetineats.com
RICH, BUTTERY BéARNAISE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST BARBECUE RECIPES FOR SUMMER 2022 THAT AREN’T BURGERS OR …
From telegraph.co.uk
FOOLPROOF BéARNAISE SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
CLASSIC BéARNAISE SAUCE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
TOMAHAWK RIBEYE WITH BéARNAISE SAUCE | FOOD & WINE
From foodandwine.com
EASY CAST IRON RIBEYES WITH BEARNAISE BUTTER - GARLIC & ZEST
From garlicandzest.com
HOMEMADE BéARNAISE SAUCE RECIPE - CHEF BILLY PARISI
From billyparisi.com
#1 BEST BEARNAISE SAUCE RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
BEARNAISE BUTTER - KID-FRIENDLY RECIPES FOR FAMILIES
From mambeno.co.uk
HOW TO MAKE BéARNAISE, THE KING OF STEAK SAUCES
From thetakeout.com
BEARNAISE BUTTER | HY-VEE
From hy-vee.com
BéARNAISE COMPOUND BUTTER - THE FLAVOR OF BéARNAISE SAUCE …
From muttandchops.com
GRILLED SIRLOIN WITH BEARNAISE BUTTER RECIPE - PILLSBURY.COM
From pillsbury.com
BEARNAISE SAUCE RECIPE (EASY BLENDER VERSION) | KITCHN
From thekitchn.com
EASY FRENCH BéARNAISE SAUCE RECIPE - 2022 - MASTERCLASS
From masterclass.com
BEARNAISE SAUCE - THE DARING GOURMET
From daringgourmet.com
FOOLPROOF BéARNAISE SAUCE - RECIPE WINNERS
From recipewinners.com
BEARNAISE SAUCE RECIPE - PLATINGS + PAIRINGS
From platingsandpairings.com
BROWN BUTTER BéARNAISE SAUCE RECIPE -SUNSET MAGAZINE
From sunset.com
HOW TO MAKE A VELVETY SMOOTH BEARNAISE SAUCE - THE MANUAL
From themanual.com
THE EASIEST WAY TO MAKE BéARNAISE SAUCE | NOVICE CHEF
From thenovicechefblog.com
WEGMANS BEARNAISE BUTTER RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #condiments-etc #eggs-dairy #easy #beginner-cook #holiday-event #thanksgiving #taste-mood #savory #presentation #3-steps-or-less #from-scratch
You'll also love