5 Minute Bearnaise Sauce Food

BEARNAISE SAUCE

Steps:

• In a small saucepan, bring vinegar, wine, shallots, tarragon, salt and pepper to a boil and reduce to about 2 tablespoons.
• Cool slightly.
• Beat in yolks until smooth.
• Put mixture into a small stainless steel bowl and place in a skillet with about 1 inch of simmering water in it.
• Whisk sauce until it begins to thicken.
• Beat in butter, bit by bit.
• Before serving, add a few drops of lemon juice and parsley.

5 MINUTE BEARNAISE SAUCE

Steps:

• Set up a double boiler. Put two yolks, vinegar and tarragon into the glass bowl on top and whisk.
• When water boils, turn it down. Stir CONSTANTLY.
• When the mixture starts to thicken, add one cube of butter t a time, mixing after each addition until melted.
• When done, quickly take off the heat and plonk the bottom of the bowl into cold water to stop it from cooking.
• Make sure that you have a big bowl of cold water on hand so if you think the eggs are going lumpy or about to curdle, put the bottom into the water and whisk vigorously.

BEARNAISE SAUCE

Steps:

• Combine vinegar, wine, shallots and tarragon in 2-cup glass measure.
• Microwave, uncovered, at high for 1 to 2 minutes or until boiling.
• Set aside to cool to lukewarm.
• Strain mixture into small bowl; whisk in egg yolks.
• In 2-cup glass measure or similar microwaveable bowl, melt butter at medium 40 to 60 seconds.
• Do not boil.
• Whisk egg yolk mixture into butter.
• Microwave, uncovered, at medium 30 to 90 seconds.
• Whisk every 15 seconds.
• Cook only until mixture starts to thicken.
• Season to taste with salt and pepper.

SHORTCUT BEARNAISE SAUCE

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.

5 MINUTE SPAGHETTI SAUCE

Steps:

• Saute the garlic cloves in the olive oil.
• Mix in rest of ingredients and saute while crushing all together.
• Cook 5 minutes.

BEARNAISE SAUCE

Steps:

• Cook the wine, onion, and tarragon until the wine has been reduced to a glaze.
• Combine the egg yolks with the salt in a blender.
• Slowly add the glaze to the yolks with the blender running.
• Pour the butter into the blender slowly until the sauce thickens.

PAULA DEEN'S 5 STAR BERNAISE SAUCE

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.