Turn Hollandaise Sauce Into Bearnaise Food

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.

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.

QUICK & DELICIOUS HOLLANDAISE SAUCE

Steps:

• NOTE: I HAVE BEEN MAKING HOLLANDAISE FOR YEARS AND HAVE NEVER HAD A SINGLE OCURRRENCE OF "SALMONELLA"! USE ONLY THE FRESHEST CRACK-FREE EGGS THAT HAVE BEEN PROPERLY REFRIGERATED. BEFORE BREAKING EGGS, SANITIZE THE OUTER SHELLS FIRST, THEN RINSE WELL FOR ADDED SAFETY. ALWAYS SERVE HOLLANDAISE WITHIN 1 HOUR OF PREPARATION. (STEP ONE): FINELY grate one washed, fresh organic lemon to yield 1/8 teaspoon zest; KNEAD and squeeze enough lemons to yield 1 tablespoon juice.
• SELECT a durable, quality kitchen blender with a removable center lid knob.
• SEPARATE two large eggs and add the yolks into the blender.
• ADD the lemon juice, lemon zest, 2-3 drops Tabasco brand sauce, and 1 pinch cayenne pepper; COVER blender and pulse a few times until mixture is combined.
• PLACE 8 tablespoons (1 stick) unsalted butter in a microwave-safe measuring cup with spout; MELT butter on reduced power or in increments, until just melted.
• REMOVE blender lid's center knob to leave a feeding hole; REPLACE adjusted lid.
• SLOWLY trickle the melted butter into blender feeder hole by drips or up to the thinnest steady stream, until all of the butter has been added, and the mixture is completely blended and emulsified (if mixture is too thick, thin with 1 teaspoon lukewarm water, then re-blend).
• SEASON hollandaise with 7/8 - 1 teaspoon kosher salt.
• SERVE immediately, or keep Hollandaise warmed over a double boiler until just heated; stir as needed).
• ENJOY!

CHEF JOHN'S BEARNAISE SAUCE

Steps:

• Place 1 cup tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine mesh strainer, pressing vegetable/herb mixture to extract as much liquid as possible.
• Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle about 1 minute. Add 1 tablespoon cold butter. Mash and pound with pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
• Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black 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.

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.