CLASSIC FRENCH BEARNAISE SAUCE
Provided by Geoffrey Zakarian
Time 35m
Yield 1 cup
Number Of Ingredients 8
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.
QUICK BEARNAISE SAUCE
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
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 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
NAUTICO'S FAST & EASY BEARNAISE SAUCE
An adaptation of the Bearnaise sauce used by Morton's Steakhouse.
Provided by Nautico
Categories Marinades and Sauces
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- Preparing a Bearnaise sauce from scratch can be daunting, if only because it takes a lot of trial and error to get the cooking heat and timing just right, not to mention all that whisking, the perfectly timed addition of clarified butter, use of a double boiler, yada yada yada. Chef Thomas Keller has written that he learned attention to detail by striving to improve on his Hollandaise every time he made it, but, since you're no Chef Keller, try this simplified and equally pallatable version. 1) Buy a 7.5-oz jar of Reese's Hollandaise sauce. (That's right, just buy the stuff!) 2) In the smallest frying fan you have, heat the diced shallot and other ingredients for about 3 minutes, stirring frequently (it will reduce slightly). Pour the result into a glass vessel the size of a 2-oz shot glass and set aside. 3) Nest two 9-oz Dixie cups (other brands are marginally acceptable), spooning into them as much Hollandaise as you need for the dinner at hand, and microwave for 45 seconds at 30% power. That power setting is the secret! Then stir. 4) WARNING: Now comes the dicey part. Let's say you're preparing two NY strip steaks. You've dumped about 4 tabl of Hollandaise into the paper cups, but the additional ingredients that will turn this into Bearnaise are enough for 2 cups. Go with your gut. Add only about 2 tsps of the reduction, being generous with the shallot bits, then microwave again for 30 seconds at 30% power. Stir, and that's it! (Retain what's left of the tarragon liquid for the next time you seek to impress gullible, but appreciative, steak devouring dinner guests.)
Nutrition Facts : Calories 5 calories, Fat 0.01224 g, Carbohydrate 0.908131666666667 g, Cholesterol 0 mg, Fiber 0.00740000009536743 g, Protein 0.14819875 g, SaturatedFat 0.002731 g, ServingSize 1 1 Serving (11g), Sodium 49.2394583333333 mg, Sugar 0.900731666571299 g, TransFat 0.002687 g
SUNNY'S T-BONE STEAK WITH EASY BEARNAISE SAUCE
Steps:
- For the T-bone steaks: Heat a large cast-iron griddle or skillet over medium-high heat. Generously sprinkle both sides of the steaks with salt and pepper.
- Add the oil to the griddle. Add the steaks and cook until nicely browned, 3 to 4 minutes per side for medium-rare. Remove from the heat, then tent with foil and let rest for 5 minutes before slicing.
- For the easy bearnaise sauce: Add the yolks and lemon juice to a blender. Turn on the blender and slowly stream in the melted butter. Once all the butter is incorporated, season with salt and pepper. Remove the sauce to a bowl over a bain marie (hot water) and keep warm. Add the chives, red onion and thyme and stir to combine. Taste and adjust the seasoning with a little more salt and pepper. Remove from the heat and add to a serving bowl.
- Serve the bearnaise sauce over the steaks.
SUPER STEAK WITH CHEAT'S BEARNAISE
The ideal solo supper - quick, easy, succulent and with a clever simple sauce
Provided by Barney Desmazery
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil in a small nonstick frying pan that has a lid. Tip the potatoes into the pan, cover and cook for 10 minutes, shaking the pan occasionally so the potatoes get tossed around. Remove the lid and fry the potatoes uncovered for another 4-5 minutes, until crisp and golden.
- Meanwhile, season the steak. About 5 minutes before the potatoes are ready, heat the remaining oil in a small heavy-based frying pan and fry the steak for 11⁄2-2 minutes on each side, depending how you like it done.
- Take the steak out of the pan and put it on a warmed plate. Turn down the heat, spoon in the vinegar (it will evaporate immediately), then quickly stir in the crème fraîche and mustard and heat just until they melt and make a sauce. Sprinkle in most of the tarragon, stir and taste for seasoning. Pour the sauce over the steak and scatter with the remaining tarragon. Serve with the crisp potatoes and a green salad, pour yourself a glass of red wine - and tuck in.
Nutrition Facts : Calories 681 calories, Fat 42 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 2.4 grams fiber, Protein 52 grams protein, Sodium 1.1 milligram of sodium
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
More about "nauticos fast easy bearnaise sauce recipes"
BéARNAISE SAUCE – WORLD’S FINEST STEAK SAUCE
From recipetineats.com
5/5 (16)Category Mains, SaucesCuisine FrenchCalories 363 per serving
- Place butter in a jug and microwave until melted (1 - 1½ minutes on high, but watch it carefully so it doesn't explode!).
- Place egg yolks, infused vinegar and salt in a tall, narrow container that the blender stick fits in all the way to the base. Blitz briefly to combine.
FOOLPROOF BéARNAISE SAUCE RECIPE - SERIOUS …
From seriouseats.com
Ratings 9Calories 121 per servingCategory Condiments And Sauces
EASY FRENCH BéARNAISE SAUCE RECIPE - 2023
From masterclass.com
BEST BéARNAISE SAUCE RECIPE - HOW TO MAKE …
From food52.com
EASY BEARNAISE SAUCE RECIPE - THE SUBURBAN …
From thesuburbansoapbox.com
THE EASIEST WAY TO MAKE BéARNAISE SAUCE
From thenovicechefblog.com
CLASSIC BéARNAISE SAUCE RECIPE - SIMPLY …
From simplyrecipes.com
BEARNAISE SAUCE | EASY SAUCE RECIPES
From easysaucerecipes.com
QUICK BEARNAISE SAUCE | RICARDO
From ricardocuisine.com
5/5 (7)Total Time 5 minsCategory AppetizersCalories 141 per serving
QUICK AND EASY BEARNAISE SAUCE — RECIPE — DIET DOCTOR
From dietdoctor.com
4.2/5 (10)Calories 386 per servingCategory Condiments
BEARNAISE SAUCE RECIPE (EASY BLENDER VERSION) | KITCHN
From thekitchn.com
WHAT'S THE DIFFERENCE BETWEEN HOLLANDAISE AND BéARNAISE?
From allrecipes.com
BéARNAISE SAUCE (EASY & NO-FAIL) - DOWNSHIFTOLOGY
From downshiftology.com
EASY BéARNAISE SAUCE FOR STEAK - THE ANTHONY KITCHEN
From theanthonykitchen.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 »
You'll also love