BLENDER BEARNAISE SAUCE
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.
BLENDER BEARNAISE SAUCE
From The Joy of Cooking. This is like a taste of heaven. Wonderful on fillet of beef, vegetables, eggs, or fish. I could just eat it with a spoon.
Provided by papergoddess
Categories Sauces
Time 25m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine wine, vinegar, and herbs in the top of a double boiler.
- Cook until reduced by half.
- Mixture will be very concentrated; COOL.
- Have ready in your blender; above mixture, 3 egg yolks and salt.
- Blend about 5 seconds.
- Melt butter in a saucepan until bubbling, but DO NOT BURN.
- Remove center stopper from blender cap.
- Turn blender motor on HIGH; Pour HOT butter through opening in blender cap in a steady stream while motor is running, about 30 seconds.
- The sauce should be finished (about the consistency of thin mayonnaise).
- If not, blend on HIGH another 5 seconds.
- NOTE: Butter will be very hot and will cook the egg yolks, so you don't have to worry about eating raw eggs.
- Serve immediately, or you can keep warm by placing blender container in warm water.
FILET MIGNON WITH BLENDER BEARNAISE
Provided by Tyler Florence
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Take the beef tenderloin and drizzle with olive oil. Season well all over with plenty of kosher salt and freshly ground black pepper all over. Make sure it is at room temperature before cooking. Place a large cast iron skillet over medium-high heat on the stove top and sear tenderloin all over. Place the whole pan in the oven and roast the tenderloin for 15-17 minutes (depending on how thick your tenderloin is). An instant-read thermometer when inserted into the thickest part of the meat should read 130 degrees F for medium-rare. If you want it medium, cook for a further 3 minutes in the oven. Remove from the oven and tent with foil while you let it rest for 10 minutes before cutting.
- Make the bearnaise reduction first. In a small saucepan, combine half of 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 in a blender. 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. Add the remaining half bunch of fresh tarragon leaves, season with salt and pepper and give it 1 more buzz. Set aside in a warm spot to hold the sauce.
BLENDER BEARNAISE SAUCE
Bearnaise sauce is delicious, but can be difficult to make over a stove because it breaks (much like hollandaise). Here is a fool-proof recipe that will surely impress your dinner guests! Keeps for 1 week in the refrigerator.
Provided by BRIDGETCLARK
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 127.2 calories, Carbohydrate 0.9 g, Cholesterol 107.3 mg, Fat 13.2 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 7.9 g, Sodium 230.6 mg, Sugar 0.2 g
PERFECT BLENDER BEARNAISE SAUCE
Steps:
- Gather the ingredients.
- Combine vinegar, white wine, shallots, 1 tablespoon chopped tarragon, 1/4 teaspoon salt, and the black pepper in a small saucepan.
- Bring to a boil and simmer over medium heat for 5 minutes until mixture is reduced to a few tablespoons. Cool slightly.
- Transfer cooled mixture with egg yolks and 1 teaspoon salt into a blender . Blend 30 seconds.
- With blender on, slowly pour hot butter through opening in lid. Add remaining 2 tablespoons tarragon leaves and blend for only a second.
- If the sauce is too thick, add a tablespoon of white wine to thin.
Nutrition Facts : Calories 198 kcal, Carbohydrate 1 g, Cholesterol 123 mg, Fiber 0 g, Protein 2 g, SaturatedFat 12 g, Sodium 183 mg, Sugar 0 g, Fat 20 g, ServingSize 10 servings, UnsaturatedFat 0 g
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
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.
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