cateory: preparation_method
Bearnaise Sauce
Reviews: 198
Ingredients:
- 1 tablespoon minced shallot
- 2 teaspoons chopped fresh tarragon leaves or
- 1/2 teaspoon dried tarragon
- Salt and freshly ground black pepper
- 3 tablespoons white wine or other vinegar
- 2 egg yolks
- 8 tablespoons (1 stick) butter, cut into bits
- Freshly squeezed lemon juice if needed
- Béarnaise is overkill, but it does such wonderful things to
grilled meat and fish that it deserves to be made every
now and then, and it’s not at all difficult. In addition to
the variation, you can spike the completed béarnaise with
a dollop of Dijon mustard or horseradish, 1/2 teaspoon or
so of minced garlic, a tablespoon of chopped capers, or chopped fresh herbs—especially tarragon, chervil, or
parsley—to taste.
How to make
Bearnaise Sauce
Bearnaise Sauce
- In a small saucepan over medium-low heat, combine the shallot, most of the tarragon, a sprinkle of salt and pepper, and the vinegar. Cook until all but about 2 tablespoons of the vinegar has evaporated, just a minute or two. Let cool.
- Beat the egg yolks with 1 tablespoon water and stir into the vinegar mixture. Return to the stove over low heat and beat continuously with a wire whisk until thick, about 5 minutes.
- With the heat as low as possible, use a wooden spoon to stir in the butter 1/2 teaspoon or so at a time.
- Add the remaining tarragon and taste; add salt and pepper if necessary and, if the taste is not quite sharp enough, a bit of lemon juice. If the sauce is too thick, stir in hot water, a teaspoon at a time. Serve immediately.
- Béarnaise Sauce with Tomato (Choron Sauce).
- Stir 1/2 cup or more puréed tomato sauce into the finished béarnaise. Or combine 1/4 cup tomato paste with 1/4 cup cream and stir that in.
Comments for
Bearnaise Sauce
Bearnaise Sauce
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