Shortcut Bearnaise Sauce Recipes

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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.

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.

BEARNAISE SAUCE I



Bearnaise Sauce I image

Vinegar is microwaved with tarragon, shallots, egg yolks and butter for a quick and easy sauce you'll want to serve on all your favorite dishes.

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 10

Number Of Ingredients 5

⅓ cup white vinegar
¼ cup minced shallots
2 teaspoons dried tarragon
4 egg yolks, beaten
½ cup butter

Steps:

  • In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool.
  • Stir in egg yolks and butter. Microwave until thickened, about 1 minute.

Nutrition Facts : Calories 106.4 calories, Carbohydrate 1.1 g, Cholesterol 106.3 mg, Fat 11 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 6.5 g, Sodium 69.2 mg, Sugar 0.2 g

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.

SHORTCUT BEARNAISE SAUCE



Shortcut Bearnaise Sauce image

"Bearnaise" is a French sauce that's traditionally made with a tricky technique. This easy version is fool-proof, and is a snap to prepare. Serve with meat or fish, or drizzle over asparagus or broccoli.

Provided by yooper

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 5

2 tablespoons white vinegar
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1/4 teaspoon garlic powder
1 cup mayonnaise

Steps:

  • In a small saucepan, combine vinegar, tarragon, parsley and garlic powder.
  • Simmer over medium heat 1 to 2 minutes, stirring occasionally.
  • Place mayonnaise in a small bowl and add the vinegar mixture, stir until smooth and creamy.

SAUCE BEARNAISE



Sauce Bearnaise image

Provided by Anne Burrell

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 sticks butter
1/4 cup tarragon vinegar
1/4 cup dry white wine
1 teaspoon crushed peppercorns
1 small shallot, finely chopped
3 large egg yolks
2 tablespoons finely chopped fresh tarragon leaves
Pinch cayenne pepper
Kosher salt

Steps:

  • In a small saucepan, gently melt the butter, over low heat, and bring to a simmer. As the butter is gently simmering, skim off the froth that accumulates on the surface of the butter. Simmer the butter for about 15 minutes, cool and ladle off the clear butterfat, leaving any milk solids in the bottom of the pan. This is clarified butter! Wow-who knew?
  • In a small saute pan combine the vinegar, white wine, peppercorns and shallots. Cook over medium heat until the liquid has almost all evaporated. Remove from the heat, add 1 large ice cube and let it melt. Strain the mixture through a fine mesh strainer into a medium-sized metal bowl. Add the 3 egg yolks and whisk vigorously to combine.
  • Put the metal bowl over a saucepan of barely simmering water. Whisk the eggs until fluffy, about 5 minutes. While whisking slowly drizzle in the clarified butter. Start with a couple drops at a time. If the eggs seem to be cooking too quickly, remove the saucepan from the heat. The idea of what is going on here, is that the eggs are being cooked ever so gently into a frothy, foamy deliciousness, not a scrambled curdled mess. Once all of the butter has been whisked in, add the fresh tarragon, and a pinch of cayenne. Season with kosher salt, to taste.
  • The sauce should be very full flavored, foamy and delightfully yellow. Serve on a big fat steak and call yourself a superstar!

BEARNAISE SAUCE



Bearnaise Sauce image

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

1/2 cup white wine
2 tablespoons white-wine vinegar
2 tablespoons finely chopped shallots
2 tablespoons plus 1 teaspoon freshly chopped tarragon
3 whole black peppercorns
12 tablespoons (1 1/2 sticks) unsalted butter
3 large egg yolks
1/2 teaspoon coarse salt
1/4 cup boiling water
1 tablespoon freshly squeezed lemon juice

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.

SUPER EASY BéARNAISE SAUCE



Super Easy Béarnaise Sauce image

make a good meat dish taste great with this easy version of a classic sauce. Use low fat or light mayonnaise for reduced calories.

Provided by On-the-Mark

Categories     Sauces

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

1 tablespoon lemon juice
1 tablespoon onion, minced
1/2 teaspoon dried tarragon
1/2 cup mayonnaise
1/2 cup milk
1 teaspoon prepared mustard
1/4 teaspoon salt
1 pinch pepper

Steps:

  • In small saucepan over medium-low heat combine lemon juice with onion and tarragon.
  • Simmer 2 minutes.
  • Reduce heat to low and add mayonnaise, milk, mustard, salt and pepper.
  • Whisk until smooth.
  • Cook, stirring occasionally, 3 minutes or just until hot. Do not boil.

Nutrition Facts : Calories 137.6, Fat 11, SaturatedFat 2.1, Cholesterol 11.9, Sodium 383.4, Carbohydrate 9.2, Fiber 0.1, Sugar 2.1, Protein 1.4

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