BéARNAISE SAUCE
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
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.
BéARNAISE SAUCE
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification - egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper. Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master. You don't need the clarified butter many recipes call for - a good unsalted butter, melted, works just fine. Apply the sauce to steaks or burgers, asparagus or salmon. The sauce's richness improves virtually everything it touches.
Provided by Sam Sifton
Categories sauces and gravies
Time 20m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 23 grams, Sodium 175 milligrams, Sugar 1 gram, TransFat 1 gram
BEARNAISE SAUCE II
This deliciously creamy herb sauce is so simple to make using a microwave, but if you do not have one, place your bowl over a pan of simmering water to heat it gently. Excellent German recipe for Bernaise sauce. Great on steaks, chicken, vegetables and fish.
Provided by CHELSEAROBERTSON
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 157.7 calories, Carbohydrate 1.1 g, Cholesterol 143.1 mg, Fat 16.6 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 9.8 g, Sodium 234.8 mg, Sugar 0.2 g
More about "the keg bearnaise sauce food"
BEARNAISE SAUCE (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (21)Total Time 20 minsCategory AppetizersCalories 120 per serving
THE KEG STEAKHOUSE + BAR - BURLINGTON - OPENTABLE
From opentable.ca
THE KEG STEAKHOUSE + BAR - BARRIE - TRIPADVISOR
From tripadvisor.ca
CLASSIC BEARNAISE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
FOOLPROOF BéARNAISE SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
Ratings 9Calories 121 per servingCategory Condiments And Sauces
WHAT MAKES FOYOT SAUCE DIFFERENT FROM CLASSIC BéARNAISE
From flipboard.com
THE KEG STEAKHOUSE + BAR - ESTATE DRIVE - OPENTABLE
From opentable.ca
THE KEG - BEARNAISE SAUCE (SERVED WITH FILET CLASSIC) - MYFITNESSPAL
From myfitnesspal.com
THE KEG STEAKHOUSE + BAR - LETHBRIDGE - OPENTABLE
From opentable.ca
THE KEG BEARNAISE SAUCE RECIPES
From tfrecipes.com
THE KEG STEAKHOUSE + BAR - BRIGHTON - OPENTABLE
From opentable.ca
SIRLOIN OSCAR - MENU - THE KEG STEAKHOUSE + BAR
From yelp.ca
THE KEG BEARNAISE SAUCE RECIPES - FOODGURUUSA.COM
From foodguruusa.com
THE KEG STEAKHOUSE + BAR - BARRIE MENU IN BARRIE, ONTARIO, CANADA …
From sirved.com
NUTRITION FACTS FOR THE KEG BEARNAISE SAUCE • MYFOODDIARY®
From myfooddiary.com
THE KEG BEARNAISE SAUCE - NATIONAL RESTAURANT
From national.restaurant
BÉARNAISE SAUCE - SUNDAY STAR-TIMES (2023-05-21)
From stuff.pressreader.com
CLASSIC BéARNAISE SAUCE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
THE KEG STEAKHOUSE + BAR - SAANICH RESTAURANT - OPENTABLE
From opentable.ca
THE KEG STEAKHOUSE + BAR - MISSISSAUGA HEARTLAND - OPENTABLE
From opentable.ca
THE BEST EASY BéARNAISE SAUCE | THE NOVICE CHEF
From thenovicechefblog.com
DATE NIGHT SORTED: SAM MANNERING'S SAUCY CHICKEN DINNER FOR TWO
From stuff.co.nz
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love