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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Béarnaise Sauce

Share
avatar
Lobo
Moderator
Moderator

Posts : 21858
Thanked : 1019
Join date : 2013-01-12

Béarnaise Sauce

Post by Lobo on Wed Feb 10, 2016 12:57 am


Béarnaise Sauce

Be the first to Write a Review
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.



  • Printer Friendly Version






  • 86

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


  • Steak and Eggs Benedict >

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 Wed Mar 29, 2017 2:18 am