FRENCH BEARNAISE SAUCE
This is a classic French sauce that is exciting if you use fresh tarragon. It makes all the difference in the world! As soon as the sauce is thickened, set the pan in a bowl of ice cold water to stop the cooking. Your sauce should not separate if you do it this way. This is wonderful over Artichoke Fritters!
Provided by Sharon123
Categories Sauces
Time 17m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine the vinegar, wine, scallions, and tarragon in a small saucepan. Place it over high heat and boil until reduced by half, about 1 minute. Remove the pan from the heat and allow to cool to room temperature.
- Melt the butter in a small saucepan.
- Fill the bottom of a double boiler with water and bring it almost to a boil. Lower the heat so that the water is hot but not boiling.
- Combine the egg yolks and the reserved scallion mixture in the top of the double boiler, and place the top over the bottom. Gradually whisk in the melted butter in a slow, steady stream. Continue whisking until the sauce has thickened. Season to taste with salt and pepper. Serve immediately. Enjoy!
- Makes 1 1/2 cups.
Nutrition Facts : Calories 662.3, Fat 69.6, SaturatedFat 41.8, Cholesterol 540.4, Sodium 24.8, Carbohydrate 2.8, Sugar 0.4, Protein 5.7
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.
CLASSIC BEARNAISE AND PALOISE SAUCES
Thick, buttery, and aromatic with tarragon, Bearnaise sauce is a classic pairing with beef or salmon steaks, artichoke bottoms or poached eggs; its mint-flavored variant, much less well known, is splendid with lamb. Recipes for Bearnaise abound, but many of them have balance problems: Too many yolks, and it tastes like scrambled eggs instead of a butter sauce; too much vinegar, and it tastes sour; too little tarragon or pepper, and it just tastes dull. For the vinegar reduction, use a fragrant dried tarragon like Spice Island; in the finished sauce, sliced flat-leaf parsley can closely mimic fresh tarragon. Three ounces of butter per yolk, melted and clarified, makes the thickest sauce with the most buttery flavor, but the emulsion is somewhat fragile; if the sauce should start to separate, see Step 7.
Provided by R. L. Wallace
Categories Sauces
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 12
Steps:
- Put the cut-up butter in a 1-cup glass measure with a pouring spout, and microwave until completely melted and clear but not bubbling (or heat in a warm oven, 190 degrees F., about 25 minutes). Skim off any foam from the top, and cool until lukewarm but still liquid.
- Combine the liquids and seasonings (except the cayenne and fresh herbs) in a 3-cup, heavy-bottomed, non-reactive saucepan, and simmer over medium heat until the liquid reduces to 1 tablespoon (no farther). Strain the liquid into a cup, pressing hard to squeeze all the juices out of the shallots, then return it to the saucepan.
- Whisk in the yolk, and place over medium-low heat. Stir in 1/4 of the clarified butter, and continue whisking across the bottom and around the sides of the pan until the yolk-and-butter mixture thickens to a sour cream consistency. If the yolk is overcooked, it will start to scramble; if undercooked (as in "blender Bearnaise" recipes), it will taste raw.
- Dunk the pan briefly in cold water; then very slowly dribble in the rest of the butter off heat, whisking constantly, without including the milky liquid at the bottom. When all the butter is absorbed, the sauce should be the consistency of a medium-thick mayonnaise.
- Add the cayenne pepper, taste for seasoning, and stir in the herbs. To keep the sauce from congealing, set it in a pan of hot tap water, but the sooner it is served, the better.
- For Paloise sauce, omit the tarragon, and finish with 1/2 tablespoon finely shredded mint; do not add mint to the vinegar reduction (the cooking distorts its flavor).
- If the sauce overheats or the butter is added too fast, the oily fat can separate out. If that happens, during or after cooking, it is easy to fix: Put a teaspoon of water in a small bowl, add a spoonful of the separating sauce, and whisk them together until creamy; then gradually add the rest of the sauce, spoonful by spoonful, until the whole thing is reconstituted.
Nutrition Facts : Calories 683.7, Fat 73.9, SaturatedFat 45.5, Cholesterol 367.6, Sodium 165.9, Carbohydrate 3.9, Fiber 0.4, Sugar 0.2, Protein 4.5
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
BéARNAISE SAUCE
This classic French sauce is a must when serving up steak. Impress your guests with the real deal and mix through some fresh tarragon for extra flavour
Provided by Good Food team
Categories Condiment
Time 20m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 268 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.2 grams sugar, Protein 2 grams protein, Sodium 0.58 milligram of sodium
BEARNAISE SAUCE
Hollandaise variations include bearnaise sauce, which is flavored with a reduction of shallots, white wine, vinegar, and tarragon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Place the white wine, white-wine vinegar, shallots, 2 tablespoons tarragon, and the peppercorns in a small saucepan set over medium-high heat. Bring mixture to a boil, and cook until it is reduced to about 2 tablespoons.
- Melt the butter in a small saucepan over medium-low heat. Keep warm until ready to use.
- Place egg yolks in a copper or stainless-steel bowl that fits snugly in the top of a medium saucepan. Fill the saucepan with 2 inches of water, and bring to a boil. Whisk the yolks, off the heat, until they become pale. Add wine mixture and salt, and whisk until well combined. Gradually add 1/4 cup boiling water, whisking constantly. Place bowl over the medium saucepan of boiling water; reduce heat to lowest setting. Whisking constantly, cook until whisk leaves a trail in the mixture and sauce begins to hold its shape. Remove from heat.
- Pour the warm, melted butter into a glass measuring cup. Add to yolk mixture, one drop at a time, whisking constantly. After you have added about a tablespoon of the melted butter, you can begin to add it slightly faster, still whisking constantly. Still, be careful: If the butter is added too quickly, the emulsion will be too thin or will "break" (separate).
- Once all of the butter has been added, adjust the seasoning with the lemon juice, and stir in the remaining tarragon. If the bearnaise becomes too thick, you may thin it with a little additional lemon juice or water. If not serving immediately, place pan of sauce over a pot of simmering water that has been removed from heat, or in a warm spot on the stove for up to 1 hour. Alternatively, you may store for up to 3 hours in a clean thermos that has been warmed with hot but not boiling water.
More about "classic french bearnaise sauce recipes"
CLASSIC BEARNAISE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.8/5 (62)Total Time 20 minsCategory Dinner, Entree, SauceCalories 275 per serving
CLASSIC BéARNAISE SAUCE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Cuisine FrenchTotal Time 25 minsCategory SauceCalories 248 per serving
BéARNAISE, THE FRENCH SAUCE THAT MAKES ORDINARY FOOD …
From newyorker.com
BERNAISE SAUCE RECIPE - CLASSIC FRENCH BEARNAISE
From easy-french-food.com
HOMEMADE FRENCH BéARNAISE SAUCE RECIPE - SNIPPETS OF …
From snippetsofparis.com
BéARNAISE SAUCE – WORLD’S FINEST STEAK SAUCE | RECIPETIN EATS
From recipetineats.com
BEARNAISE SAUCE (THE BEST) | RICARDO
From ricardocuisine.com
HOW TO MAKE THE BEST BEARNAISE SAUCE FROM JULIA CHILD
From italianbellavita.com
THE FIVE MOTHER SAUCES OF FRENCH CUISINE
From thespruceeats.com
BEARNAISE SAUCE: MAKE YOUR MEAL EXTRA SPECIAL! - LOVE …
From lovefrenchfood.com
EASY FRENCH BéARNAISE SAUCE RECIPE - 2022 - MASTERCLASS
From masterclass.com
BéARNAISE | TRADITIONAL SAUCE FROM PARIS, FRANCE - TASTEATLAS
From tasteatlas.com
CLASSIC BéARNAISE SAUCE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
KNORR CLASSIC SAUCE MIX FOR FLAVOUR OF THE CLASSIC FRENCH BUTTER …
From amazon.ca
Reviews 15
KNORR BEARNAISE CLASSIC SAUCE MIX 26G : AMAZON.CA: GROCERY
KNORR CLASSIC SAUCE MIX BEARNAISE 26G - COPPA'S, TORONTO/GTA …
From buggy.ca
BEARNAISE SAUCE RECIPE (EASY BLENDER VERSION) | KITCHN
From thekitchn.com
BEARNAISE SAUCE - THE DARING GOURMET
From daringgourmet.com
HOW TO MAKE A VELVETY SMOOTH BEARNAISE SAUCE - THE MANUAL
From themanual.com
THE EASIEST WAY TO MAKE BéARNAISE SAUCE | NOVICE CHEF
From thenovicechefblog.com
CLASSIC BEARNAISE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
CLASSIC FRENCH MOTHER SAUCES: HOLLANDAISE SAUCE - SAVEUR
From saveur.com
CLASSIC BEARNAISE SAUCE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
10 MOST POPULAR FRENCH SAUCES - TASTEATLAS
From tasteatlas.com
LEARN HOW TO MAKE BEARNAISE SAUCE | FOOD & WINE
From foodandwine.com
BéARNAISE SAUCE | SAVEUR
From saveur.com
KNORR CLASSIC SAUCE MIX BEARNAISE 26G - INABUGGY
From buggy.ca
CLASSIC BEARNAISE SAUCE : ARTICLE - GOURMETSLEUTH
From gourmetsleuth.com
BéARNAISE SAUCE RECIPES - BBC FOOD
From bbc.co.uk
BéARNAISE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
HOMEMADE BéARNAISE SAUCE RECIPE - CHEF BILLY PARISI
From billyparisi.com
BéARNAISE SAUCE - RECIPE & ORIGINS NEAR PARIS - MAD ABOUT …
From madaboutmacarons.com
CLASSIC BéARNAISE SAUCE GOES WITH EVERYTHING FROM STEAK TO …
From msn.com
HOW TO MAKE BEARNAISE SAUCE | FRENCH RECIPES | GOODTOKNOW
From goodto.com
CLASSIC BéARNAISE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
BEARNAISE SAUCE RECIPE - CHEF'S PENCIL
From chefspencil.com
BEARNAISE SAUCE | MCCORMICK FOR CHEFS®
From mccormickforchefs.com
MICHEL ROUX'S BEARNAISE SAUCE | FRENCH RECIPES | GOODTO
From goodto.com
BéARNAISE SAUCE RECIPE; A CLASSIC FRENCH SAUCE - JETT'S KITCHEN
From jettskitchen.com
FOOLPROOF BéARNAISE SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
You'll also love