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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Béarnaise Sauce Béarnaise Sauce

    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12

     Béarnaise Sauce Béarnaise Sauce      Empty Béarnaise Sauce Béarnaise Sauce

    Post by Lobo 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 Fri 26 Jul 2024, 6:22 pm