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Established in 2006 as a Community of Reality

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Béarnaise Sauce Béarnaise Sauce

Lobo
Lobo
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 Béarnaise Sauce Béarnaise Sauce      Empty Béarnaise Sauce Béarnaise Sauce

Post by Lobo on Fri 10 Feb 2017, 8:20 pm

 Béarnaise Sauce Béarnaise Sauce      Img9l
Béarnaise Sauce
★★★★★ ★★★★★

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8
One of the classic French sauces, béarnaise is traditionally served with beef. It can also be drizzled over grilled fish, such as salmon, or paired with vegetables or egg dishes.


Ingredients:


  • 1/2 cup white wine vinegar
  • 2 Tbs. minced shallot
  • 2 tsp. plus 1 Tbs. chopped fresh tarragon
  • 2 Tbs. water
  • 4 egg yolks
  • 1 cup clarified butter, warmed
  • 1/2 tsp. fresh lemon juice, plus more, to taste
  • Salt and freshly ground white pepper, to taste

Related Recipes


Directions:

In a small saucepan over medium-high heat, combine the vinegar, shallot and the 2 tsp. tarragon. Bring to a boil, reduce the heat to low and simmer until the vinegar is almost completely evaporated, 3 to 5 minutes. Remove from the heat and let cool slightly, then strain into a heatproof bowl. Add the water and egg yolks. Set the bowl over but not touching simmering water in a small saucepan and whisk until thick and pale yellow, about 3 minutes.

Transfer the mixture to a blender and blend until smooth. Let cool for 1 minute. With the motor running, slowly pour in the clarified butter and blend until incorporated. Add the 1/2 tsp. lemon juice, or to taste, and the 1 Tbs. tarragon. Season with salt and white pepper and process to combine. Transfer the sauce to a double boiler and keep warm over very low heat until ready to serve.
Williams-Sonoma Kitchen.

    Current date/time is Sun 15 Sep 2019, 7:27 pm