BEARNAISE SAUCE
Hollandaise variations include bearnaise sauce, which is flavored with a reduction of shallots, white wine, vinegar, and tarragon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Place the white wine, white-wine vinegar, shallots, 2 tablespoons tarragon, and the peppercorns in a small saucepan set over medium-high heat. Bring mixture to a boil, and cook until it is reduced to about 2 tablespoons.
- Melt the butter in a small saucepan over medium-low heat. Keep warm until ready to use.
- Place egg yolks in a copper or stainless-steel bowl that fits snugly in the top of a medium saucepan. Fill the saucepan with 2 inches of water, and bring to a boil. Whisk the yolks, off the heat, until they become pale. Add wine mixture and salt, and whisk until well combined. Gradually add 1/4 cup boiling water, whisking constantly. Place bowl over the medium saucepan of boiling water; reduce heat to lowest setting. Whisking constantly, cook until whisk leaves a trail in the mixture and sauce begins to hold its shape. Remove from heat.
- Pour the warm, melted butter into a glass measuring cup. Add to yolk mixture, one drop at a time, whisking constantly. After you have added about a tablespoon of the melted butter, you can begin to add it slightly faster, still whisking constantly. Still, be careful: If the butter is added too quickly, the emulsion will be too thin or will "break" (separate).
- Once all of the butter has been added, adjust the seasoning with the lemon juice, and stir in the remaining tarragon. If the bearnaise becomes too thick, you may thin it with a little additional lemon juice or water. If not serving immediately, place pan of sauce over a pot of simmering water that has been removed from heat, or in a warm spot on the stove for up to 1 hour. Alternatively, you may store for up to 3 hours in a clean thermos that has been warmed with hot but not boiling water.
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seleman Rashid
[email protected]This is the best béarnaise sauce I've ever had. It's so creamy and flavorful.
Psyduck06 2986
[email protected]I've never been a fan of béarnaise sauce, but this recipe was so good that I'm a convert.
sura motivational
[email protected]I made this sauce for a dinner party and everyone raved about it. It's definitely a keeper.
dildarul islam
[email protected]This sauce is perfect for special occasions. It's elegant and delicious.
YuM yUm
[email protected]I'm not a huge fan of béarnaise sauce, but this recipe changed my mind. It was so good, I ate it all!
Mercy Itse
[email protected]I've tried other béarnaise sauce recipes before, but this one is by far the best. It's the perfect balance of rich and tangy.
zana malice
[email protected]I substituted white wine vinegar for the tarragon vinegar and it turned out great.
Nokuthula
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The sauce was amazing!
Joe Splunge
[email protected]I love how versatile this sauce is. I've used it on grilled chicken, fish, and vegetables, and it's always a hit.
Melina dehghanpoor
[email protected]Delicious!
Izzy Wessing
[email protected]I've never made béarnaise sauce before, but this recipe was easy to follow and turned out great! I'll definitely be making it again.
Brianna garza
[email protected]This béarnaise sauce was a hit! It was creamy, tangy, and flavorful, and it paired perfectly with the grilled salmon I served it with.