Minted Bernaise Sauce Food

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BLENDER BEARNAISE SAUCE



Blender Bearnaise Sauce image

Provided by Marcela Valladolid

Categories     condiment

Time 10m

Yield 2 cups

Number Of Ingredients 6

2 sticks (1 cup) unsalted butter
1/4 cup white wine vinegar
2 large egg yolks
1 tablespoon chopped fresh tarragon
1 shallot, minced
Salt and freshly ground black pepper

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.

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.

BEARNAISE SAUCE



Bearnaise Sauce image

This bearnaise sauce is just so good! What can I say. Great on steamed veggies, I love it on a nice piece of filet mignon. :)

Provided by Queen uh Cuisine

Categories     Sauces

Time 40m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 9

1/4 cup white wine vinegar or 1/4 cup tarragon vinegar
1/4 cup white wine or 1/4 cup vermouth
2 teaspoons shallots, minced
1 tablespoon fresh tarragon, minced
salt and pepper
2 egg yolks
1/4 lb butter
1/2 lemon, juice of
1 tablespoon parsley, minced (or Chervil)

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.

Nutrition Facts : Calories 246.5, Fat 25.2, SaturatedFat 15.3, Cholesterol 144, Sodium 208.5, Carbohydrate 2, Fiber 0.1, Sugar 0.4, Protein 1.8

BEARNAISE SAUCE



Bearnaise Sauce image

Provided by Tyler Florence

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

1/4 cup chopped fresh tarragon leaves
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper

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.

MARTHA STEWART'S BEARNAISE SAUCE



Martha Stewart's Bearnaise Sauce image

I got this from Foodnetwork and have made it several times. It is the best Bearnaise Sauce recipe I have ever made!

Provided by Grace Lynn

Categories     Sauces

Time 25m

Yield 1 cup

Number Of Ingredients 11

2 tablespoons tarragon vinegar
2 tablespoons dry white wine
1/4 cup very finely chopped shallot
1/4 teaspoon ground black pepper, more if desired
1 tablespoon finely chopped tarragon leaf
3 large egg yolks
1 tablespoon water
1/2-3/4 cup unsalted butter, very soft (I've always used 1 1/2 sticks)
coarse salt
pepper, if desired
lemon juice, if desired

Steps:

  • Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan.
  • Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes.
  • Add egg yolks and 1 tablespoon of water to reduced vinegar mixture.
  • Whisk until thick and pale, about 2 minutes.
  • Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook.
  • To moderate heat, frequently move pan off burner for a few seconds, then back on.
  • As they cook, the eggs will become frothy and increase in volume, then thicken.
  • When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat.
  • By spoonfuls, add soft butter, whisking constantly to incorporate each addition.
  • As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed.
  • Continue incorporating butter until sauce has thickened to consistency desired.
  • Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.
  • Add a few droplets of lemon juice if necessary.

Nutrition Facts : Calories 1037.2, Fat 105.8, SaturatedFat 63.2, Cholesterol 797.4, Sodium 44.9, Carbohydrate 10.6, Fiber 0.3, Sugar 0.6, Protein 10.5

CLASSIC BEARNAISE AND PALOISE SAUCES



Classic Bearnaise and Paloise Sauces image

Thick, buttery, and aromatic with tarragon, Bearnaise sauce is a classic pairing with beef or salmon steaks, artichoke bottoms or poached eggs; its mint-flavored variant, much less well known, is splendid with lamb. Recipes for Bearnaise abound, but many of them have balance problems: Too many yolks, and it tastes like scrambled eggs instead of a butter sauce; too much vinegar, and it tastes sour; too little tarragon or pepper, and it just tastes dull. For the vinegar reduction, use a fragrant dried tarragon like Spice Island; in the finished sauce, sliced flat-leaf parsley can closely mimic fresh tarragon. Three ounces of butter per yolk, melted and clarified, makes the thickest sauce with the most buttery flavor, but the emulsion is somewhat fragile; if the sauce should start to separate, see Step 7.

Provided by R. L. Wallace

Categories     Sauces

Time 35m

Yield 1-2 serving(s)

Number Of Ingredients 12

6 tablespoons unsalted butter, cut up in 1/2-inch pieces
1/2 tablespoon red wine vinegar
1 tablespoon dry French vermouth
1 tablespoon water
2 teaspoons shallots, minced
1 teaspoon dried tarragon
3 parsley stems, chopped
1/8 teaspoon black peppercorns, cracked
1/16 teaspoon salt, only a small pinch
1 large egg yolk
1 pinch cayenne pepper
1 teaspoon fresh tarragon, chopped

Steps:

  • Put the cut-up butter in a 1-cup glass measure with a pouring spout, and microwave until completely melted and clear but not bubbling (or heat in a warm oven, 190 degrees F., about 25 minutes). Skim off any foam from the top, and cool until lukewarm but still liquid.
  • Combine the liquids and seasonings (except the cayenne and fresh herbs) in a 3-cup, heavy-bottomed, non-reactive saucepan, and simmer over medium heat until the liquid reduces to 1 tablespoon (no farther). Strain the liquid into a cup, pressing hard to squeeze all the juices out of the shallots, then return it to the saucepan.
  • Whisk in the yolk, and place over medium-low heat. Stir in 1/4 of the clarified butter, and continue whisking across the bottom and around the sides of the pan until the yolk-and-butter mixture thickens to a sour cream consistency. If the yolk is overcooked, it will start to scramble; if undercooked (as in "blender Bearnaise" recipes), it will taste raw.
  • Dunk the pan briefly in cold water; then very slowly dribble in the rest of the butter off heat, whisking constantly, without including the milky liquid at the bottom. When all the butter is absorbed, the sauce should be the consistency of a medium-thick mayonnaise.
  • Add the cayenne pepper, taste for seasoning, and stir in the herbs. To keep the sauce from congealing, set it in a pan of hot tap water, but the sooner it is served, the better.
  • For Paloise sauce, omit the tarragon, and finish with 1/2 tablespoon finely shredded mint; do not add mint to the vinegar reduction (the cooking distorts its flavor).
  • If the sauce overheats or the butter is added too fast, the oily fat can separate out. If that happens, during or after cooking, it is easy to fix: Put a teaspoon of water in a small bowl, add a spoonful of the separating sauce, and whisk them together until creamy; then gradually add the rest of the sauce, spoonful by spoonful, until the whole thing is reconstituted.

Nutrition Facts : Calories 683.7, Fat 73.9, SaturatedFat 45.5, Cholesterol 367.6, Sodium 165.9, Carbohydrate 3.9, Fiber 0.4, Sugar 0.2, Protein 4.5

MINTED BERNAISE SAUCE



Minted Bernaise Sauce image

a nice thick sauce to serve with hot or cold lamb. salt to taste, and if you like a very tart sauce, add a little lemon juice.

Provided by mummamills

Categories     Sauces

Time 35m

Yield 1 cup, 8-10 serving(s)

Number Of Ingredients 6

1/3 cup vinegar
1 spring onion, cut into 4 pieces
1 teaspoon cracked pepper
3 big egg yolks
1/3 cup mint
125 g butter

Steps:

  • Bring vinegar to boil in a small pot with the pepper and spring onion.Simmer with lid on for 2 minutes.Turn off heat.
  • combine egg yolks and mint in a blender. Blend until mint is all chopped.
  • melt the butter in a large micro wave safe jug, then heat til nearly boiling.
  • discard spring onion.
  • With motor running, pour in the vinegar, and then the hot butter.
  • Pour the whole mixture back into the jug and microwave at 50% power for about 2mins, stirring every 30 secounds, until it is thick and creamy.

Nutrition Facts : Calories 116.1, Fat 12.6, SaturatedFat 8, Cholesterol 33.4, Sodium 112.6, Carbohydrate 0.7, Fiber 0.4, Sugar 0.1, Protein 0.3

BéARNAISE SAUCE



Béarnaise sauce image

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

2 egg yolks
pinch cayenne
1 tsp tarragon vinegar
125g butter
small pack fresh tarragon

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

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!

BLENDER BEARNAISE SAUCE



Blender Bearnaise Sauce image

From The Joy of Cooking. This is like a taste of heaven. Wonderful on fillet of beef, vegetables, eggs, or fish. I could just eat it with a spoon.

Provided by papergoddess

Categories     Sauces

Time 25m

Yield 1 cup

Number Of Ingredients 10

1/4 cup white wine
2 tablespoons tarragon vinegar
1 tablespoon finely chopped shallots or 1 tablespoon onion
1/8 teaspoon white pepper
2 tablespoons tarragon leaves (preferably fresh, but dried will do)
1 tablespoon chervil
1 sprig fresh parsley or 1 tablespoon dried parsley flakes
3 egg yolks
1/2 teaspoon salt
3/4 cup real butter (stick margarine will do in a pinch)

Steps:

  • Combine wine, vinegar, and herbs in the top of a double boiler.
  • Cook until reduced by half.
  • Mixture will be very concentrated; COOL.
  • Have ready in your blender; above mixture, 3 egg yolks and salt.
  • Blend about 5 seconds.
  • Melt butter in a saucepan until bubbling, but DO NOT BURN.
  • Remove center stopper from blender cap.
  • Turn blender motor on HIGH; Pour HOT butter through opening in blender cap in a steady stream while motor is running, about 30 seconds.
  • The sauce should be finished (about the consistency of thin mayonnaise).
  • If not, blend on HIGH another 5 seconds.
  • NOTE: Butter will be very hot and will cook the egg yolks, so you don't have to worry about eating raw eggs.
  • Serve immediately, or you can keep warm by placing blender container in warm water.

STEAK WITH BERNAISE



Steak with Bernaise image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

1/4 cup Champagne or white wine vinegar
1/4 cup good white wine
2 tablespoons minced shallots
3 tablespoons chopped fresh tarragon leaves, divided
Kosher salt
Freshly ground black pepper
3 extra-large egg yolks*
1/2 pound (2 sticks) unsalted butter, melted
6 (1-inch thick) rib eye steaks
Olive Oil
Coarsely ground black pepper

Steps:

  • For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
  • Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
  • Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.
  • Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.

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Bernaise Sauce: • 1/2 teaspoon tarragon leaves, dry • 1/2 teaspoon shallot, minced • 2 teaspoons red wine vinegar • 1/4 cup white wine • 4 Egg yolks, large • 4 teaspoons water • 2 teaspoons fresh lemon juice • 1/8 teaspoon hot pepper sauce • 8 oz. butter, unsalted, melted and separated • salt and pepper, to taste Preparation Combine oil and 1 tablespoon butter in a …
From fullvita.com


MINTED BERNAISE SAUCE RECIPES
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.
From tfrecipes.com


BERNAISE SAUCE : SUBSTITUTES, INGREDIENTS, EQUIVALENTS ...
Bernaise sauce is a classic French sauce based on a basic hollandaise sauce with added shallots, chervil and tarragon. The sauce is used with meats, fish, vegetables and eggs. If you don't like making your own bernaise sauce there are packaged products which are acceptable. One brand is Knorr which makes a dry mix.
From gourmetsleuth.com


BéARNAISE SAUCE – COMPLETE COMFORT FOODS
Instructions. Cut 12 tablespoons of the butter into cubes and place in a small saucepan or, preferably, a heat-proof glass measuring cup. Put the saucepan, or cup, in a larger saucepan and pour simmering water around it. Bring water to simmer and let simmer until butter is melted. Skim off and discard the white scum that rises to the top of the ...
From completecomfortfoods.com


TABLE SAUCES, CONDIMENTS & DRESSINGS: FOOD CUPBOARD ...
Food Cupboard; Table Sauces, Condiments & Dressings; Back Table Sauces, Condiments & Dressings (259) 259 products. in Table Sauces, Condiments & Dressings. Filter . View: Advertisement. Morrisons Tomato Ketchup 450g 450g. 80p 17.8p per 100g. Add to trolley. Advertisement. Offer. Hellmann's Real Squeezy Mayonnaise 750ml 750ml. £2.50 £3 33.3p per …
From groceries.morrisons.com


BéARNAISE SAUCE FROM FLOYD'S FOOD BY KEITH FLOYD
You can flavour the basic egg yolk and butter sauce any way that you want. For instance just add chopped mint instead of tarragon when serving lamb. …
From app.ckbk.com


HOLLANDAISE SAUCE - DERIVATIVES
Sauce Paloise is a version of béarnaise with mint substituted for tarragon. Sauce au Vin Blanc (for fish) is produced by adding a reduction of white wine and fish stock to hollandaise. Sauce Bavaroise is hollandaise with added cream, horseradish, and thyme. Sauce Crème Fleurette is hollandaise with crème fraîche added. Sauce Dijon, also known as Sauce Moutarde or Sauce …
From liquisearch.com


EASY BEARNAISE SAUCE | FOOD & WINE
Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More Our 22 Best Crock Pot and Slow-Cooker Recipes
From foodandwine.com


THE BEST RECIPES: LAMB CHOPS WITH MINT BERNAISE
Mint Bearnaise Sauce 100ml White wine vinegar 1 Shallot, chopped roughly 8 Black peppercorns 1 Sachet store bought bearnaise 1/2 Cup firmly packed fresh mint leaves If you want to make your own bearnaise you will need 4 large egg yolks and 250g butter and you will have to do that in a double saucepan over water, adding the strained vinegar mix, beat in egg …
From the-best-recipes.blogspot.com


MINT SAUCE FOR LAMB CHOPS - HOME COOKING - CHOWHOUND
For the mint sauce 1 bunch Mint, large 1 pinch Salt (big pinch) 4 tbsp water, boiling 1 tbsp caster sugar (granulated white sugar) 4 tbsp white wine vinegar. Method To make the mint sauce. Strip off the mint leaves, sprinkle with salt and chop finely. Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool.
From chowhound.com


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