BEARNAISE SAUCE RECIPE RECIPES
BÉARNAISE SAUCE RECIPE RECIPE | EPICURIOUS
Béarnaise sauce and steak are a match made in heaven, but this sauce has a few other divine uses. Try it spooned over poached eggs or roast fish.
Provided by Jean Touitou
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
- Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
- Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Pure´e mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.
BLENDER BEARNAISE SAUCE RECIPE | ALLRECIPES
Bearnaise sauce is delicious, but can be difficult to make over a stove because it breaks (much like hollandaise). Here is a fool-proof recipe that will surely impress your dinner guests! Keeps for 1 week in the refrigerator.
Provided by BRIDGETCLARK
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Creamy
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.
- Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.
- Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.
Nutrition Facts : Calories 127.2 calories, CarbohydrateContent 0.9 g, CholesterolContent 107.3 mg, FatContent 13.2 g, FiberContent 0.1 g, ProteinContent 1.2 g, SaturatedFatContent 7.9 g, SodiumContent 230.6 mg, SugarContent 0.2 g
More about "bearnaise sauce recipe recipes"
BÉARNAISE SAUCE RECIPE | BBC GOOD FOOD
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
From bbcgoodfood.com
Total Time 20 minutes
Category Condiment
Calories 268 calories per serving
From bbcgoodfood.com
Total Time 20 minutes
Category Condiment
Calories 268 calories per serving
- 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.
See details
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.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine french
Calories 340 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine french
Calories 340 per serving
- 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.
See details
EGGS BENEDICT BAKE WITH BEARNAISE SAUCE RECIPE: HOW TO MAKE IT
I've made this recipe for my family every Christmas morning for 10 years—it's a food tradition that we look forward to every year. Part of what makes this dish special is the croissants that make the egg bake extra light and fluffy. —Susan Triplett, Citrus Heights, California
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 05 minutes
Category Breakfast, Brunch
Calories 285 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 05 minutes
Category Breakfast, Brunch
Calories 285 calories per serving
- Place half of the Canadian bacon in a greased 13x9-in. baking dish. Layer with croissants and remaining Canadian bacon. In a large bowl, whisk eggs, milk, green onions, onion powder, mustard, tarragon, salt and pepper until blended; pour over top. Sprinkle with paprika. Refrigerate, covered, several hours or overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Prepare sauce according to package directions. Serve with casserole.
See details
BEARNAISE SAUCE (THE BEST) | RICARDO
From ricardocuisine.com
Reviews 5
Total Time 20 minutes
Calories 120 calories per serving
Reviews 5
Total Time 20 minutes
Calories 120 calories per serving
- Bearnaise Sauce (The Best)
See details
BÉARNAISE SAUCE RECIPE RECIPE | EPICURIOUS
Béarnaise sauce and steak are a match made in heaven, but this sauce has a few other divine uses. Try it spooned over poached eggs or roast fish.
From epicurious.com
Reviews 3.7
From epicurious.com
Reviews 3.7
- Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Pure´e mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.
See details
BLENDER BEARNAISE SAUCE RECIPE | ALLRECIPES
Bearnaise sauce is delicious, but can be difficult to make over a stove because it breaks (much like hollandaise). Here is a fool-proof recipe that will surely impress your dinner guests! Keeps for 1 week in the refrigerator.
From allrecipes.com
Reviews 4.5
Total Time 15 minutes
Category Side Dish, Sauces and Condiments, Sauces, Pasta Sauces, Creamy
Calories 127.2 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 15 minutes
Category Side Dish, Sauces and Condiments, Sauces, Pasta Sauces, Creamy
Calories 127.2 calories per serving
- Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.
See details
BÉARNAISE SAUCE RECIPE | BBC GOOD FOOD
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
From bbcgoodfood.com
Total Time 20 minutes
Category Condiment
Calories 268 calories per serving
From bbcgoodfood.com
Total Time 20 minutes
Category Condiment
Calories 268 calories per serving
- 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.
See details
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.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine french
Calories 340 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine french
Calories 340 per serving
- 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.
See details
EGGS BENEDICT BAKE WITH BEARNAISE SAUCE RECIPE: HOW TO MAKE IT
I've made this recipe for my family every Christmas morning for 10 years—it's a food tradition that we look forward to every year. Part of what makes this dish special is the croissants that make the egg bake extra light and fluffy. —Susan Triplett, Citrus Heights, California
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 05 minutes
Category Breakfast, Brunch
Calories 285 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 05 minutes
Category Breakfast, Brunch
Calories 285 calories per serving
- Place half of the Canadian bacon in a greased 13x9-in. baking dish. Layer with croissants and remaining Canadian bacon. In a large bowl, whisk eggs, milk, green onions, onion powder, mustard, tarragon, salt and pepper until blended; pour over top. Sprinkle with paprika. Refrigerate, covered, several hours or overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Prepare sauce according to package directions. Serve with casserole.
See details
BEARNAISE SAUCE (THE BEST) | RICARDO
From ricardocuisine.com
Reviews 5
Total Time 20 minutes
Calories 120 calories per serving
Reviews 5
Total Time 20 minutes
Calories 120 calories per serving
- Bearnaise Sauce (The Best)
See details
FOOLPROOF BÉARNAISE SAUCE RECIPE - SERIOUS EATS
02/06/2021 · A foolproof technique to make a classic French bearnaise sauce using hot butter and a hand blender. This elegant sauce for steaks and fish can be made in five minutes. SeriousEats.com. Close search Search Search button button Recipes. Recipes by Course; Recipes by Ingredient; Recipes by Cuisine; Recipes by Method; Recipes by Diet; Recipes by Holiday & Season; View all How-Tos. Techniques; Tips ...
From seriouseats.com
From seriouseats.com
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STEAK WITH BERNAISE RECIPE | INA GARTEN | FOOD NETWORK
Serve with the bernaise sauce on the side. Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest ...
From foodnetwork.com
From foodnetwork.com
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MUSHROOM CREAM SAUCE RECIPE | TYLER FLORENCE | FOOD NETWORK
Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened.
From foodnetwork.com
From foodnetwork.com
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CLASSIC MUSHROOM SAUCE RECIPE - THE SPRUCE EATS
03/01/2022 · Additional French Sauce Recipes . If you would like a mushroom sauce to use over chicken or other poultry, as well as seafood, a creamy sauce with mushrooms, butter, lemon juice, and supreme sauce (another French recipe) is a delicious choice. But if meat is the main course, there are plenty of other classic sauces to enhance the dish (especially those using a demi-glace), such as marchand de ...
From thespruceeats.com
From thespruceeats.com
See details
FOOLPROOF BÉARNAISE SAUCE RECIPE - SERIOUS EATS
02/06/2021 · A foolproof technique to make a classic French bearnaise sauce using hot butter and a hand blender. This elegant sauce for steaks and fish can be made in five minutes. SeriousEats.com. Close search Search Search button button Recipes. Recipes by Course; Recipes by Ingredient; Recipes by Cuisine; Recipes by Method; Recipes by Diet; Recipes by Holiday & Season; View all How-Tos. Techniques; Tips ...
From seriouseats.com
From seriouseats.com
See details
STEAK WITH BERNAISE RECIPE | INA GARTEN | FOOD NETWORK
Serve with the bernaise sauce on the side. Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest ...
From foodnetwork.com
From foodnetwork.com
See details
MUSHROOM CREAM SAUCE RECIPE | TYLER FLORENCE | FOOD NETWORK
Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened.
From foodnetwork.com
From foodnetwork.com
See details
CLASSIC MUSHROOM SAUCE RECIPE - THE SPRUCE EATS
03/01/2022 · Additional French Sauce Recipes . If you would like a mushroom sauce to use over chicken or other poultry, as well as seafood, a creamy sauce with mushrooms, butter, lemon juice, and supreme sauce (another French recipe) is a delicious choice. But if meat is the main course, there are plenty of other classic sauces to enhance the dish (especially those using a demi-glace), such as marchand de ...
From thespruceeats.com
From thespruceeats.com
See details
