Bens Bearnaise Sauce Food

BEN'S BEARNAISE SAUCE

Steps:

• Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
• Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
• Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.

BéARNAISE SAUCE

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.

BéARNAISE SAUCE

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.

BLENDER BEARNAISE SAUCE

Steps:

• In a small saucepan over low heat, melt the butter until bubbling hot. In a blender, add the vinegar and egg yolks and blend on high speed for several seconds. With the blender still running, remove the center lid of the blender. Pour the hot butter in a thin, steady stream into the whirling egg mixture. Add the tarragon and shallot and continue to blend. Add salt and pepper to taste.

BEARNAISE SAUCE

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.

PEPPERED BEEF FILLET WITH BEARNAISE SAUCE

Steps:

• Preheat oven to 450F.
• Tie fillet up with string to keep a good shape.
• Brush with oil and rub with garlic.
• Roll fillet in crushed peppercorns and coriander and season generously with salt.
• Place fillet on a rack in baking pan.
• Roast for 10 minutes and then reduce heat to 350F.
• Roast for a further 20 minutes for medium rare or until done to taste.
• Stand, tented with foil, for 10-15 minutes.
• Meanwhile, make the Bearnaise: Melt butter in a small saucepan.
• Continue heating until milky parts have separated.
• Do not stir.
• Skim off any milky sediment with a spoon and set clear butter aside.
• Place shallots, wine, vinegar and tarragon in a small saucepan.
• Cook rapidly until only 2 tblsps of the liquid are left.
• Strain and set aside.
• Place egg yolks in food processor or blender.
• Process for 10 seconds.
• Add lemon juice.
• Process for 5 seconds.
• Slowly pour the melted butter in through the chute while the motor is running.
• Add seasoning and strained shallot mixture.
• Process for a few seconds.
• Serve peppered beef fillet with Bearnaise Sauce.

THE BEST BEARNAISE SAUCE FROM JULIA CHILD

Steps:

• Melt 1 tablespoon butter in a small saucepan over medium heat.
• Add green onions / shallots: stir to coat with butter.
• Stir in vinegar and white wine, reduce heat to medium-low, and cook until vinegar and wine are evaporated, about 3 minutes.
• Reduce heat to low and continue cooking green onions / shallots, stirring frequently, until tender and translucent, about 5 minutes longer.
• Transfer green onions / shallot vinegar and wine reduction to a small bowl and let cool completely.
• Melt remaining butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a small bowl.
• Combine egg yolks and lemon juice in a small mixing bowl.
• With an immersion blender, purée yolks and lemon juice until smooth.
• With blender running, slowly pour in warm butter in a thin, steady stream.
• Continue blending until a smooth, creamy sauce forms, about 3 minutes.
• Add in the tarragon and the green onion - vinegar and wine reduction. Give everything a whirl for another minute or two.
• Pour sauce into a medium bowl.
• Season to taste with salt, pepper.

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.

BéARNAISE SAUCE

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.