Best Bearnaise Sauce Recipe
- Yield : 1 cup
- Servings : 4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
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Best Bearnaise sauce recipe. The famous, versatile egg-thickened sauce which may be served with a broiled meat, fish, and certain vegetables.
It is very rich and piquant and a sauce that I always enjoy.
Egg-thickened sauces are a mixture of eggs and butter and have a rich but delicate flavor. Often called butter sauces, they are served lukewarm rather than hot.
When making a sauce of this type it is an advantage to use clarified butter. It is prepared as follows: Clarified Butter: Place unsalted butter in a heatproof cup and stand the cup in a saucepan of hot water over low heat. When the butter has melted, pour off the oiled butter from the top and discard the milky sediment. Use the clarified butter as required.
Clarified butter may be purchased from delicatessen stores.
The most elegant of egg-thickened sauces is Hollandaise sauce.
Hollandaise Sauce Recipe
Ingredients: 1/2 cup (125 ml) clarified butter, 4 egg yolks, 2 teaspoons freshly squeezed lemon juice, salt and freshly ground black pepper, to taste
Instructions: Place 2 tablespoons of the butter and egg yolks in the top of a double boiler. Place over hot, but not boiling water and stir quickly and constantly with a wooden spoon until the butter and eggs are well combined. Slowly add the remaining butter, beating the mixture constantly until the sauce is well mixed and thickened. Remove the top of the double boiler from the heat and beat the sauce well for 2 minutes. Add the lemon juice, salt, and black pepper, place over hot water, and beat for a further 2 minutes. Serve with baked salmon or asparagus.
Note: Should the sauce curdle add 2-3 tablespoons cold water and beat well until smooth.
So now is the time to prepare the Best Bearnaise Sauce Recipe. Enjoy it!
Best Bearnaise Sauce Recipe
- 3/4 cup (180 ml) dry white wine
- 2 tablespoons tarragon vinegar
- 2 tablespoons finely chopped yellow onoin
- 1/2 teaspoon dried tarragon
- 1 teaspoon finely chopped fresh parsley
- 2 peppercorns, crushed
- 3 egg yolks
- 1 cup (250 ml) clarified butter
- freshly ground black pepper, to taste
Combine dry white wine, vinegar, onion, tarragon, parsley, and peppercorn in a small saucepan. Boil over medium-high heat until reduced to one-third of the original quantity. Set aside and cool.
Mix the egg yolks together in the top of a double boiler, place over gently simmering water, and add the strained vinegar and dry white wine, stirring constantly. Gradually add the clarified butter, stirring until the sauce has consistency of whipped cream. Season to taste with bleck pepper.