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
QUICK BEARNAISE SAUCE RECIPE: HOW TO MAKE IT
Bearnaise sauce is similar to Hollandaise but features wine and tarragon. This speedy recipe is delicious served over cooked vegetables or beef tenderloin. —Taste of Home Test Kitchen
Provided by Taste of Home
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 1 cup.
Number Of Ingredients 8
Steps:
- In a small heavy saucepan, whisk the egg yolks and water. Cook and stir over low heat or simmering water until mixture bubbles around edges and reaches 160°, about 20 minutes. , Meanwhile, in a small saucepan, combine the wine or broth, vinegar, shallot, 1-1/2 teaspoons tarragon and peppercorns. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to 2 tablespoons. Strain and set liquid aside., Cut cold butter into eight pieces; add to egg yolk mixture, one piece at a time, stirring after each addition until melted. Stir reserved liquid and remaining tarragon into prepared sauce. Serve immediately.
Nutrition Facts : Calories 129 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 95mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 1g protein.
More about "how to use bearnaise sauce recipes"
EGGS BENEDICT BAKE WITH BEARNAISE SAUCE RECIPE: HOW TO MAKE IT
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.
HOW TO USE BÉARNAISE SAUCE ON PRACTICALLY EVERYTHING ...
From chowhound.com
BÉARNAISE SAUCE – WORLD’S FINEST STEAK SAUCE | RECIPETIN EATS
From recipetineats.com
BEARNAISE SAUCE II RECIPE | ALLRECIPES
From allrecipes.com
BEARNAISE SAUCE RECIPE | MARTHA STEWART
From marthastewart.com
BEARNAISE SAUCE USES | EHOW
From ehow.com
RECIPES USING BEARNAISE SAUCE
From share-recipes.net
CLASSIC BEARNAISE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
STEAK WITH BERNAISE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
BEARNAISE SAUCE RECIPE | MARTHA STEWART
From marthastewart.com
EASY FRENCH BÉARNAISE SAUCE RECIPE - 2022 - MASTERCLASS
From masterclass.com
BEARNAISE SAUCE USES | EHOW
From ehow.com
HOW TO MAKE A BÉARNAISE SAUCE - GREAT BRITISH CHEFS
From greatbritishchefs.com
STEAK FRITES WITH BÉARNAISE SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
HOW TO MAKE A VELVETY SMOOTH BEARNAISE SAUCE | THE MANUAL
From themanual.com
AUTHENTIC BEARNAISE SAUCE - BEARNAISE TUTORIAL - STEP BY ...
From m.youtube.com
BÉARNAISE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE BÉARNAISE SAUCE - EASY MEALS WITH VIDEO ...
From recipe30.com
FOOLPROOF BÉARNAISE SAUCE RECIPE - SERIOUS EATS
From seriouseats.com