FRENCH BEARNAISE SAUCE
This is a classic French sauce that is exciting if you use fresh tarragon. It makes all the difference in the world! As soon as the sauce is thickened, set the pan in a bowl of ice cold water to stop the cooking. Your sauce should not separate if you do it this way. This is wonderful over Artichoke Fritters!
Provided by Sharon123
Categories Sauces
Time 17m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine the vinegar, wine, scallions, and tarragon in a small saucepan. Place it over high heat and boil until reduced by half, about 1 minute. Remove the pan from the heat and allow to cool to room temperature.
- Melt the butter in a small saucepan.
- Fill the bottom of a double boiler with water and bring it almost to a boil. Lower the heat so that the water is hot but not boiling.
- Combine the egg yolks and the reserved scallion mixture in the top of the double boiler, and place the top over the bottom. Gradually whisk in the melted butter in a slow, steady stream. Continue whisking until the sauce has thickened. Season to taste with salt and pepper. Serve immediately. Enjoy!
- Makes 1 1/2 cups.
Nutrition Facts : Calories 662.3, Fat 69.6, SaturatedFat 41.8, Cholesterol 540.4, Sodium 24.8, Carbohydrate 2.8, Sugar 0.4, Protein 5.7
BEARNAISE SAUCE
Provided by Tyler Florence
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
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
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
More about "french bearnaise sauce recipes"
EASY FRENCH BéARNAISE SAUCE RECIPE - 2022 - MASTERCLASS
From masterclass.com
3.2/5 (74)Category SauceCuisine FrenchTotal Time 15 mins
- In a small saucepan set over medium heat, combine the vinegar, wine, shallot, pepper, and tarragon leaves. Bring to a boil and immediately reduce to a simmer. Simmer the vinegar mixture until the liquid has reduced to about 2 tablespoons, 3-5 minutes. Remove from heat and set aside to cool completely.
- Fill another small saucepan or double broiler (or bain-marie) with about an inch of water and bring to a simmer over medium-high heat. Meanwhile, transfer the cooled vinegar mixture to a small heatproof bowl that will fit atop the saucepan with simmering water (or the bowl of a double broiler). Add 1 tablespoon of room temperature water and the egg yolks to the vinegar mixture and whisk to combine.
- Reduce heat to low and set the bowl with the egg mixture over the saucepan, making sure it doesn’t touch the water. Whisk the yolk mixture until thickened and almost doubled in volume, about 5-7 minutes.
- Add the melted butter 1 tablespoon at a time, whisking slowly between each addition until emulsified. Occasionally remove the bowl from the heat to keep the sauce from overheating. Season with salt and pepper, then add the remaining tarragon and serve immediately.
HOMEMADE FRENCH BéARNAISE SAUCE RECIPE - SNIPPETS OF …
From snippetsofparis.com
5/5 (2)Total Time 20 minsCategory Side DishesCalories 421 per serving
- Combine the the minced shallots and herbs in the vinegar and white wine in a small heavy-bottom saucepan.
MICHEL ROUX'S BEARNAISE SAUCE | FRENCH RECIPES | GOODTOKNOW
From goodto.com
FRENCH BEARNAISE SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
BéARNAISE SAUCE - CHEF JEAN PIERRE
From chefjeanpierre.com
STEAK FRITES WITH BEARNAISE-ISH
From more.ctv.ca
6 BEARNAISE SAUCE RECIPES | RECIPELAND
From recipeland.com
STEAK FRITES WITH 10-MINUTE BéARNAISE SAUCE RECIPE
From today.com
CLASSIC BEARNAISE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY FRENCH BEARNAISE SAUCE RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
BEARNAISE SAUCE RECIPE: EASY UNIQUE FRENCH FLAVOR
From hadipisir.com
HOW TO MAKE THE BEST BEARNAISE SAUCE FROM JULIA CHILD
From italianbellavita.com
BEARNAISE SAUCE (THE BEST) | RICARDO
From ricardocuisine.com
EASY FRENCH BEARNAISE SAUCE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
FRENCH BEARNAISE SAUCE - MEDITERRANEAN RECIPES
From fooddiez.com
BERNAISE SAUCE RECIPE - CLASSIC FRENCH BEARNAISE
From easy-french-food.com
CLASSIC BéARNAISE SAUCE RECIPE
From simplyrecipes.com
HOW TO MAKE BEARNAISE SAUCE RECIPE? - CULLY'S KITCHEN
From cullyskitchen.com
BEARNAISE SAUCE - THE DARING GOURMET
From daringgourmet.com
BéARNAISE SAUCE: A CREAMY TARRAGON SAUCE - MON PETIT FOUR®
From monpetitfour.com
STEAK FRITES WITH BéARNAISE SAUCE | FRENCH RECIPES | SBS FOOD
From sbs.com.au
BéARNAISE SAUCE - RECIPE & ORIGINS NEAR PARIS - MAD ABOUT …
From madaboutmacarons.com
BéARNAISE SAUCE – WORLD’S FINEST STEAK SAUCE | RECIPETIN EATS
From recipetineats.com
BéARNAISE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
BEARNAISE SAUCE RECIPE - CINCYSHOPPER - HOMEMADE PANTRY AND …
From cincyshopper.com
BéARNAISE SAUCE RECIPE | HOW TO MAKE THE BEST BéARNAISE | THE …
From youtube.com
BéARNAISE SAUCE RECIPE; A CLASSIC FRENCH SAUCE - JETT'S …
From jettskitchen.com
FOOD WISHES VIDEO RECIPES: BéARNAISE SAUCE - BLOGGER
From foodwishes.blogspot.com
BEARNAISE SAUCE: MAKE YOUR MEAL EXTRA SPECIAL! - LOVE FRENCH FOOD
From lovefrenchfood.com
FOOLPROOF BéARNAISE SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
CLASSIC FRENCH BORDELAISE RED-WINE SAUCE RECIPE
From thespruceeats.com
HOMEMADE BéARNAISE SAUCE RECIPE - CHEF BILLY PARISI
From billyparisi.com
12 EASY FRENCH SAUCES RECIPES (INCLUDING MOTHER SAUCES)
From snippetsofparis.com
FRENCH SALT-CRUSTED PRAWN WITH BéARNAISE SAUCE AND PEPPER
From more.ctv.ca
BEARNAISE SAUCE RECIPE (EASY BLENDER VERSION) | KITCHN
From thekitchn.com
BLENDER BEARNAISE SAUCE RECIPE (VIDEO) - TODAY'S DELIGHT
From todaysdelight.com
BéARNAISE SAUCE | SAVEUR
From saveur.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 »
#30-minutes-or-less #time-to-make #course #cuisine #preparation #sauces #condiments-etc #french #european #savory-sauces
You'll also love