BERNAISE SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



BERNAISE SAUCE image

Categories     Egg

Number Of Ingredients 12

2 tablespoons tarragon vinegar
2 tablespoons dry white wine
1/4 cup very finely chopped shallot
1/4 teaspoon ground black pepper, more if desired
1 tablespoon finely chopped tarragon leaf
3 large egg yolks
1 tablespoon water
1/2-3/4 cup unsalted butter, very soft (I've always used 1 1/2 sticks)
coarse salt
pepper, if desired
lemon juice, if desired
Read more at: http://www.food.com/recipe/martha-stewarts-bearnaise-sauce-104597?oc=linkback

Steps:

  • 1 Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan. 2 Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes. 3 Add egg yolks and 1 tablespoon of water to reduced vinegar mixture. 4 Whisk until thick and pale, about 2 minutes. 5 Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook. 6 To moderate heat, frequently move pan off burner for a few seconds, then back on. 7 As they cook, the eggs will become frothy and increase in volume, then thicken. 8 When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat. 9 By spoonfuls, add soft butter, whisking constantly to incorporate each addition. 10 As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed. 11 Continue incorporating butter until sauce has thickened to consistency desired. 12 Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper. 13 Add a few droplets of lemon juice if necessary.

Alfred Mwale
[email protected]

This recipe looks like it would be perfect for a special occasion dinner.


Onestop
[email protected]

I'm adding this recipe to my to-cook list. It sounds delicious.


Victor Mwasenga
[email protected]

I can't wait to try this recipe. It looks amazing!


Alauddin Khan
[email protected]

This sauce is a game-changer. It takes any dish to the next level.


Asiegbulam Kenneth
[email protected]

I highly recommend this recipe. It's a great way to impress your guests.


Tanveer Hussain Shah
[email protected]

This sauce is incredible! It's the perfect addition to any meal.


Richard Duarte
[email protected]

I love this recipe! It's so easy to follow and the results are always delicious. I've made it several times now and it's always a hit.


Nusra Juma
[email protected]

This is my new favorite sauce! It's so versatile and it goes with so many different dishes. I've used it on steak, chicken, fish, and even vegetables.


Allison Ramirez
[email protected]

I've never made béarnaise sauce before, but this recipe made it so easy. It turned out perfectly and it was a huge hit at my dinner party.


Both Young
[email protected]

This sauce is amazing! I made it for my husband's birthday dinner and he loved it. It's so easy to make and it tastes like it came from a fancy restaurant.


Hhjhhh Hhjhh
[email protected]

I'm not usually a fan of béarnaise sauce, but this recipe changed my mind. It's so light and flavorful, and it pairs perfectly with fish or chicken.


Meacheal Juna
[email protected]

This is the best béarnaise sauce I've ever had! It's so rich and creamy, with a perfect balance of tang and herb flavor. I served it with grilled steak and it was absolutely divine.