MARTHA STEWART'S BEARNAISE SAUCE
I got this from Foodnetwork and have made it several times. It is the best Bearnaise Sauce recipe I have ever made!
Provided by Grace Lynn
Categories Sauces
Time 25m
Yield 1 cup
Number Of Ingredients 11
Steps:
- Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan.
- Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes.
- Add egg yolks and 1 tablespoon of water to reduced vinegar mixture.
- Whisk until thick and pale, about 2 minutes.
- Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook.
- To moderate heat, frequently move pan off burner for a few seconds, then back on.
- As they cook, the eggs will become frothy and increase in volume, then thicken.
- When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat.
- By spoonfuls, add soft butter, whisking constantly to incorporate each addition.
- As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed.
- Continue incorporating butter until sauce has thickened to consistency desired.
- Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.
- Add a few droplets of lemon juice if necessary.
Nutrition Facts : Calories 1037.2, Fat 105.8, SaturatedFat 63.2, Cholesterol 797.4, Sodium 44.9, Carbohydrate 10.6, Fiber 0.3, Sugar 0.6, Protein 10.5
BEARNAISE SAUCE
Make and share this Bearnaise Sauce recipe from Food.com.
Provided by Gigi6287
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the vinegar, wine, tarragon and shallots in a small saucepan.
- Bring to a boil, reduce heat and simmer until liquid is reduced by half.
- Strain through a sieve, reserve liquid and set aside.
- In a double boiler over simmering water (not boiling), whisk the egg yolks until doubled in volume.
- Slowly drizzle in the melted butter, whisking continuously, until sauce is thickened.
- Stir in vinegar/wine reduction.
- Season with salt.
- Serve immediately or cover and keep warm.
Nutrition Facts : Calories 265.1, Fat 26.2, SaturatedFat 15.7, Cholesterol 202.6, Sodium 210.8, Carbohydrate 3.4, Fiber 0.1, Sugar 0.2, Protein 2.7
MANGO BEARNAISE SAUCE
From Sam Choy's Island Flavor. Great with Recipe#30208 It looks like a lot of work (it better be worth it)
Provided by MsPia
Categories Sauces
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a sauce pan, heat the oil and 1 tablespoon of butter. Add shallots, half the tarragon, half the parsley, 1/4 cup of the mangoes and the vinegar. Cook over gentle heat for 20 minutes or until only 1 tablespoon of liquid remains. Strain through a fine mesh sieve.
- To clarify butter, melt the remaining 11 tablespoons of butter in a double boiler over hot heat. After several minutes, milk solids will settle at the bottom. Pour the clear butter into a bowl, leaving the milky residue behind.
- To finish the Bearnaise, combine the egg yolks and the vinegar mixture in a double boiler over hot water. Whisk well. Gradually incorporate cold water, salt and pepper, continuing to whisk vigorously until the mixture becomes creamy. Remove the double boiler from the heat and continue whisking while adding the clarified butter in a thin stream.
- Stir the remaining tarragon, parsley and mango into the mixture. Use Bearnaise immediately or reserve in a double boiler over hot but not boiling water.
Nutrition Facts : Calories 1070, Fat 109.8, SaturatedFat 62, Cholesterol 621.8, Sodium 676.6, Carbohydrate 15.1, Fiber 1, Sugar 8.4, Protein 6.8
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