BéARNAISE SAUCE RECIPE - NYT COOKING
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
Total Time 20 minutes
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//schema.org, Calories 340, UnsaturatedFatContent 11 grams, CarbohydrateContent 2 grams, FatContent 36 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 23 grams, SodiumContent 175 milligrams, SugarContent 1 gram, TransFatContent 1 gram
BASIC SUNDAY-SALAD DRESSING RECIPE - NYT COOKING
Vinaigrettes are all based on a simple formula that uses roughly three parts oil to one part acid, a rule that achieves balance between the vivid sparkle of vinegar or lemon juice and the slick heaviness of olive oil. You can adjust for taste from there, adding a splash of oil if the dressing tastes too acidic, or a splash of acid if it’s overwhelmed. Dressing advice: Whisk a lot. Start with vinegar and the flavors you’re adding to it: diced shallots, say, or garlic. If there is to be a cheese on the salad, I might add a pinch or two to the dressing early on, to help distribute its flavor. Whisk it around for a while. And then continue to whisk, especially as you add the oil. The best vinaigrettes are emulsified — that is, they are smooth and at least temporarily stable, the disparate ingredients suspended among one another. (The addition to your dressing of already emulsified mixtures — maybe mustard or a dollop of mayonnaise — can help in this regard.)
Provided by Sam Sifton
Total Time 5 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the lemon juice, vinegar, shallot and mustard in a small bowl. Slowly whisk in the olive oil until the dressing emulsifies. Add salt and pepper to taste. Whisk again before dressing salad.
Nutrition Facts : @context http//schema.org, Calories 173, UnsaturatedFatContent 15 grams, CarbohydrateContent 3 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 0 grams, SaturatedFatContent 2 grams, SodiumContent 99 milligrams, SugarContent 1 gram, TransFatContent 0 grams
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