SAUCE BEARNAISE
Provided by Anne Burrell
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan, gently melt the butter, over low heat, and bring to a simmer. As the butter is gently simmering, skim off the froth that accumulates on the surface of the butter. Simmer the butter for about 15 minutes, cool and ladle off the clear butterfat, leaving any milk solids in the bottom of the pan. This is clarified butter! Wow-who knew?
- In a small saute pan combine the vinegar, white wine, peppercorns and shallots. Cook over medium heat until the liquid has almost all evaporated. Remove from the heat, add 1 large ice cube and let it melt. Strain the mixture through a fine mesh strainer into a medium-sized metal bowl. Add the 3 egg yolks and whisk vigorously to combine.
- Put the metal bowl over a saucepan of barely simmering water. Whisk the eggs until fluffy, about 5 minutes. While whisking slowly drizzle in the clarified butter. Start with a couple drops at a time. If the eggs seem to be cooking too quickly, remove the saucepan from the heat. The idea of what is going on here, is that the eggs are being cooked ever so gently into a frothy, foamy deliciousness, not a scrambled curdled mess. Once all of the butter has been whisked in, add the fresh tarragon, and a pinch of cayenne. Season with kosher salt, to taste.
- The sauce should be very full flavored, foamy and delightfully yellow. Serve on a big fat steak and call yourself a superstar!
LOWER FAT BEARNAISE SAUCE
Love bearnaise sauce but are watching the calories? Even if you aren't a health nut, cutting back on saturated fats and extra calories is a good idea for most. This recipe takes the classic taste of bearnaise and makes it lower in fat and calories. The taste is familiar and velvety smooth, but better on your waistline! How can you go wrong there?
Provided by grumblebee
Categories Sauces
Time 7m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the first 6 ingredients in a small, heavy saucepan; bring to a boil and cook 1 minute.
- Strain mixture, reserving liquid; discard solids.
- Return liquid to saucepan; stir in sour cream.
- Place over low heat, and cook 1 minute or until warm, stirring frequently.
- ***note*** if you want more intense flavour you may reserve the solids, puree them, and then return them to the sauce along w/ sour cream.
Nutrition Facts : Calories 76.9, Fat 4.1, SaturatedFat 2.5, Cholesterol 13.4, Sodium 30.4, Carbohydrate 6.6, Sugar 0.2, Protein 1.9
CHEF JOHN'S BUTTERLESS BEARNAISE SAUCE
This is a really quick, easy, nice sauce for steak that has no butter. Did I mention it has no butter? Just a few minutes of preparation and onto the steak it goes.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk egg yolks, black pepper, tarragon Dijon mustard, tarragon vinegar, water, and salt in a metal mixing bowl or small saucepan. Place over low heat and whisk until mixture foams, small wisps of steam appear from the sauce, and sauce is hot and thick, 1 to 2 minutes. Raise and lower the pan over the heat to increase or reduce heat.
- Remove from heat and whisk a few more seconds to make sauce slightly fluffy. Serve immediately.
Nutrition Facts : Calories 29.6 calories, Carbohydrate 1 g, Cholesterol 102.4 mg, Fat 2.2 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 66.6 mg
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
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