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
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.
BEARNAISE SAUCE
Steps:
- 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.
- Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.
- Serve with Veal Oscar (see recipe).
GLUTEN FREE BEARNAISE SAUCE RECIPE - (3/5)
Provided by á-3915
Number Of Ingredients 8
Steps:
- Combine all ingredients together except the salt and pepper. Transfer the mixture to a small saucepan over medium-low heat and heat until melted and smooth, stirring constantly. Season to taste with the salt and pepper.
PAULA DEEN'S 5 STAR BERNAISE SAUCE
this is a delicious sauce for steaks as well as seafood, my picky husband loves it and no longer uses A1 sauce, if we are having steaks this is now required lol
Provided by alyssas mommy
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the wine, half the tarragon, the vinegar, garlic, shallots and some salt and pepper in a saute pan over medium-low heat. Cook until reduced by half. Transfer to a medium metal bowl.
- Start to whisk the wine mixture in the bowl while adding the butter in increments. (Do not stop whisking throughout this whole process.) Temper the eggs so they do not scramble and add them to the bowl. The sauce will look glossy and thick. Whisk in the lemon juice, if using. Taste for seasoning.
Nutrition Facts : Calories 480, Fat 50.3, SaturatedFat 30.7, Cholesterol 288, Sodium 415.5, Carbohydrate 3.3, Fiber 0.2, Sugar 0.3, Protein 3.6
BEARNAISE GRAMMA'S RECIPE
This recipe is from my mom, and the best bearnaise I ever tasted. Although it is a fattening treat, it is worth every calorie! Best served over a good steak and really good on asparagus too! Or can be used instead of hollandaise on eggs Benedict. To keep warm, keep it in double boiler over hot water (removed from heat) until ready to serve.
Provided by chrispied
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 10
Steps:
- Combine white wine, vinegar, shallot, tarragon, and black pepper together in a saucepan; bring to a boil. Reduce heat and simmer until mixture is reduced to about 1/4 cup, 5 to 10 minutes.
- Whisk egg yolks, hot water, salt, and hot sauce together in a bowl until very well mixed, about 2 minutes.
- Pour white wine mixture into the top of a double boiler over simmering water. Whisk egg yolk mixture into wine mixture until well mixed. Pour butter into mixture and whisk until sauce is smooth and thickened, about 5 minutes.
Nutrition Facts : Calories 126 calories, Carbohydrate 0.6 g, Cholesterol 107.3 mg, Fat 13.2 g, Protein 1.2 g, SaturatedFat 7.9 g, Sodium 232.1 mg, Sugar 0.1 g
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