Mock Bernaise Sauce Food

CLASSIC FRENCH BEARNAISE SAUCE

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.

SUPER EASY BéARNAISE SAUCE

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.

FILLET STEAKS WITH MOCK BEARNAISE

Steps:

• Let the fillet steaks sit at room temperature for 20 minutes.
• Heat the oil in a large skillet and when it is quite hot, add the steaks with salt and pepper to taste and cook over a fairly high heat, turning them every minute, until they are cooked for 6 minutes altogether (for rare), 8 minutes (for medium-rare), and 10 minutes (for well-done).
• Meanwhile, put the lemon juice and egg yolks in the container of a blender or food processor and add salt and pepper to taste.
• Melt the butter, turn on the machine, remover the insert cap, and drizzle the hot butter in a slow, steady stream.
• When it is all incorporated, turn off the machine, add the chopped shallots and tarragon, and turn the machine on for less than 5 seconds just to combine them.
• Arrange a fillet steak on each plate and pour the mock Bearnaise on the side of each steak.
• Serve immediately.

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.

QUICK BEARNAISE SAUCE

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.

MOCK BERNAISE SAUCE

Steps:

• Start off by placing the finely chopped shallot in a small saucepan and add the red wine vinegar. Bring to a boil and reduce the heat to a low simmer for about 10 minutes. The shallots needs to become transparent and must have absorbed all the vinegar. Put aside and allow it to cool to room temperature. In bowl, add mayonnaise, a pinch of salt, white pepper, turmeric and tarragon. Mix well and little by little add the shallot mix; this is where you decide if you like it more acidic or not. Add little drops of warm water to give the sauce a smooth finish. Once seasoned, add the whipped heavy cream to the sauce and carefully fold the cream with wooden spoon.