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.
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
CHEF JOHN'S BEARNAISE SAUCE
I adore a good hollandaise and couldn't survive without mayonnaise, but if I had to pick an all-time favorite 'aise, it might just be béarnaise. This tarragon-spiked, shallot-infused hollandaise is absolutely perfect with any and all steaks or roasts, especially lean ones.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 55m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 2.9 g, Cholesterol 85.6 mg, Fat 14.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 8.6 g, Sodium 38.4 mg, Sugar 0.5 g
BEARNAISE SAUCE
Provided by Tyler Florence
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
BEARNAISE SAUCE
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
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
BEN'S BEARNAISE SAUCE
This is the most flavorful bearnaise sauce you will find. Using fresh tarragon is key.
Provided by C R Henning
Categories Sauces
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.n
- Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.n
- Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.n
Nutrition Facts : Calories 334.2 calories, Carbohydrate 3.1 g, Cholesterol 217.9 mg, Fat 33.8 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 20.5 g, Sodium 230 mg, Sugar 0.5 g
BLENDER BEARNAISE SAUCE
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
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.
More about "bens bearnaise sauce recipes"
HOW TO MAKE BéARNAISE, THE KING OF STEAK SAUCES
From thetakeout.com
QUICK AND EASY BEARNAISE SAUCE — RECIPE — DIET DOCTOR
From dietdoctor.com
BEST BASIC BEARNAISE SAUCE RECIPE - FOOD REPUBLIC
From foodrepublic.com
BEARNAISE SAUCE (THE BEST) | RICARDO
From ricardocuisine.com
BEARNAISE SAUCE - OUR RECIPE - MEILLEUR DU CHEF
From meilleurduchef.com
BéARNAISE SAUCE – WORLD’S FINEST STEAK SAUCE | RECIPETIN EATS
From recipetineats.com
5/5 (13)Category Mains, SaucesCuisine FrenchCalories 363 per serving
- Place butter in a jug and microwave until melted (1 - 1½ minutes on high, but watch it carefully so it doesn't explode!).
- Place egg yolks, infused vinegar and salt in a tall, narrow container that the blender stick fits in all the way to the base. Blitz briefly to combine.
CLASSIC BéARNAISE SAUCE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Cuisine FrenchTotal Time 25 minsCategory SauceCalories 248 per serving
BEST BEARNAISE SAUCE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
3.3/5 (15)Category Eggs And Dairy,French,SideServings 2
DAD'S STEAK BEARNAISE - THE BUSLIFE KITCHEN
From thebuslifekitchen.com
BEARNAISE VS BORDELAISE: WHAT'S THE DIFFERENCE? - MISS VICKIE
From missvickie.com
HOW TO MAKE BéARNAISE SAUCE – HERITAGE FOODS
From heritagefoods.com
BEARNAISE SAUCE RECIPE - CHEF'S PENCIL
From chefspencil.com
LEARN HOW TO MAKE BEARNAISE SAUCE | FOOD & WINE
From foodandwine.com
BEARNAISE SAUCE - THE DARING GOURMET
From daringgourmet.com
QUICK BEARNAISE SAUCE | RICARDO
From ricardocuisine.com
#1 BEST BEARNAISE SAUCE RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
BEARNAISE SAUCE | HELLMANN'S US
From bestfoods.com
HOW TO PREPARE RESTAURANT QUALITY BEARNAISE SAUCE
From reluctantgourmet.com
HOW TO MAKE A BéARNAISE SAUCE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
WORLD BEST ROASTED FOOD RECIPES: BEN'S BEARNAISE SAUCE
From roastedfood.blogspot.com
HOW TO MAKE A VELVETY SMOOTH BEARNAISE SAUCE - THE MANUAL
From themanual.com
BERNAISE SAUCE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BERNAISE SAUCE RECIPE - CLASSIC FRENCH BEARNAISE
From easy-french-food.com
BEN'S BEARNAISE SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
HOMEMADE BéARNAISE SAUCE RECIPE - CHEF BILLY PARISI
From billyparisi.com
THE AUTHENTIC BéARNAISE SAUCE RECIPE - THEFOODXP
From thefoodxp.com
BEN'S BEARNAISE SAUCE | RECIPE | RECIPES, BEARNAISE SAUCE, SAUCE …
From pinterest.com
BEARNAISE SAUCE USES | EHOW
From ehow.com
FOOLPROOF BéARNAISE SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
PERFECT BLENDER BEARNAISE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST BEARNAISE SAUCE WITH CRAB MEAT RECIPES - YUMMLY
From yummly.com
BEARNAISE SAUCE: MAKE YOUR MEAL EXTRA SPECIAL! - LOVE FRENCH FOOD
From lovefrenchfood.com
BEARNAISE SAUCE RECIPE (EASY BLENDER VERSION) | KITCHN
From thekitchn.com
BEARNAISE SAUCE RECIPE - ROUSES SUPERMARKETS
From rouses.com
FOOLPROOF BéARNAISE SAUCE - RECIPE WINNERS
From recipewinners.com
HOW TO MAKE BéARNAISE SAUCE FROM SCRATCH - DELISHABLY
From delishably.com
BEST BéARNAISE SAUCE — HOW TO MAKE BéARNAISE SAUCE - DELISH
From delish.com
THE EASIEST WAY TO MAKE BéARNAISE SAUCE | NOVICE CHEF
From thenovicechefblog.com
BEARNAISE SAUCE | MARX FOODS BLOG
From marxfood.com
EASY BéARNAISE SAUCE FOR STEAK - THE ANTHONY KITCHEN
From theanthonykitchen.com
You'll also love