Nauticos Fast Easy Bearnaise Sauce Food

NAUTICO'S FAST & EASY BEARNAISE SAUCE

Steps:

• Preparing a Bearnaise sauce from scratch can be daunting, if only because it takes a lot of trial and error to get the cooking heat and timing just right, not to mention all that whisking, the perfectly timed addition of clarified butter, use of a double boiler, yada yada yada. Chef Thomas Keller has written that he learned attention to detail by striving to improve on his Hollandaise every time he made it, but, since you're no Chef Keller, try this simplified and equally pallatable version. 1) Buy a 7.5-oz jar of Reese's Hollandaise sauce. (That's right, just buy the stuff!) 2) In the smallest frying fan you have, heat the diced shallot and other ingredients for about 3 minutes, stirring frequently (it will reduce slightly). Pour the result into a glass vessel the size of a 2-oz shot glass and set aside. 3) Nest two 9-oz Dixie cups (other brands are marginally acceptable), spooning into them as much Hollandaise as you need for the dinner at hand, and microwave for 45 seconds at 30% power. That power setting is the secret! Then stir. 4) WARNING: Now comes the dicey part. Let's say you're preparing two NY strip steaks. You've dumped about 4 tabl of Hollandaise into the paper cups, but the additional ingredients that will turn this into Bearnaise are enough for 2 cups. Go with your gut. Add only about 2 tsps of the reduction, being generous with the shallot bits, then microwave again for 30 seconds at 30% power. Stir, and that's it! (Retain what's left of the tarragon liquid for the next time you seek to impress gullible, but appreciative, steak devouring dinner guests.)

BEARNAISE SAUCE II

Steps:

• Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
• Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.

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.

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.

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.