Bearnaise Sauce Ii Recipes

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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.

CHEF JOHN'S BEARNAISE SAUCE



Chef John's Bearnaise Sauce image

I adore a good hollandaise and couldn't survive without mayonnaise, but if I had to pick an all-time favorite 'aise, it might just be béarnaise. This tarragon-spiked, shallot-infused hollandaise is absolutely perfect with any and all steaks or roasts, especially lean ones.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 55m

Yield 8

Number Of Ingredients 15

1 cup fresh tarragon leaves, coarsely chopped
½ cup thinly sliced shallots
1 teaspoon whole black peppercorns
½ cup white wine vinegar
½ cup white wine
⅓ cup water
¼ cup chopped fresh tarragon
1 teaspoon drained capers
1 tablespoon cold unsalted butter
2 large egg yolks
3 tablespoons tarragon-vinegar reduction
8 tablespoons cold unsalted butter
1 tablespoon caper-tarragon compound butter
salt and cayenne pepper to taste
1 pinch freshly ground black pepper

Steps:

  • Place 1 cup tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine mesh strainer, pressing vegetable/herb mixture to extract as much liquid as possible.
  • Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle about 1 minute. Add 1 tablespoon cold butter. Mash and pound with pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
  • Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 2.9 g, Cholesterol 85.6 mg, Fat 14.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 8.6 g, Sodium 38.4 mg, Sugar 0.5 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.

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.

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.

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



Bearnaise Sauce image

This bearnaise sauce is just so good! What can I say. Great on steamed veggies, I love it on a nice piece of filet mignon. :)

Provided by Queen uh Cuisine

Categories     Sauces

Time 40m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 9

1/4 cup white wine vinegar or 1/4 cup tarragon vinegar
1/4 cup white wine or 1/4 cup vermouth
2 teaspoons shallots, minced
1 tablespoon fresh tarragon, minced
salt and pepper
2 egg yolks
1/4 lb butter
1/2 lemon, juice of
1 tablespoon parsley, minced (or Chervil)

Steps:

  • In a small saucepan, bring vinegar, wine, shallots, tarragon, salt and pepper to a boil and reduce to about 2 tablespoons.
  • Cool slightly.
  • Beat in yolks until smooth.
  • Put mixture into a small stainless steel bowl and place in a skillet with about 1 inch of simmering water in it.
  • Whisk sauce until it begins to thicken.
  • Beat in butter, bit by bit.
  • Before serving, add a few drops of lemon juice and parsley.

Nutrition Facts : Calories 246.5, Fat 25.2, SaturatedFat 15.3, Cholesterol 144, Sodium 208.5, Carbohydrate 2, Fiber 0.1, Sugar 0.4, Protein 1.8

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

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