BéARNAISE BUTTER
Steps:
- Place shallots, vinegar, half of tarragon, and half of parsley in small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tablespoons, about 3 minutes. Strain into small bowl, pressing on solids to release any liquid. Discard solids; cool tarragon vinegar.
- Mix butter, lemon peel, and remaining chopped tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
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kabelo Mpe
[email protected]I did not like this sauce at all. It was too heavy and creamy.
Sunita Tamang
[email protected]This sauce was a bit too rich for my taste. I would suggest using less butter.
charles boyd
[email protected]The sauce was a bit too lemony for my taste. I would suggest using less lemon juice.
magaji shehu
[email protected]My sauce turned out a bit too thin. Not sure what I did wrong.
Yousuf chang
[email protected]This was a great sauce! I loved the combination of flavors. It was easy to make and I will definitely be making it again.
Eduardo Manjarrez
[email protected]Very good! I used this sauce on top of poached eggs and it was fantastic. I will definitely be making this again.
Jeda Kiah
[email protected]Great recipe! I made this for a dinner party and it was a huge success. The sauce was rich and flavorful, and it paired perfectly with the grilled salmon.
Bear McGregor
[email protected]Delicious and easy to make! The sauce came together quickly and easily. I will definitely be making this again.
Nicholas Drew
[email protected]Absolutely incredible! I brought this to a potluck and it was gone in minutes. Thanks for sharing this recipe.
Ganet Eshate
[email protected]Best Bearnaise sauce I have ever tasted! The tarragon really shines through.
Jinda Tamang
[email protected]Amazing flavor but a little tricky to make. I would suggest making it in a double boiler to avoid the risk of curdling.
Himel Ali
[email protected]Delicious! I followed the recipe to a T and it came out perfect. I would recommend using unsalted butter, as the salted butter made it a bit too salty for my taste.
Diane Ziegler
[email protected]Easy to make and delicious! I halved the recipe and it was still plenty for 2 people. Great served with pan-seared fish or chicken.
Md. Mahabur Rhomun Rifat
[email protected]This was my first time making a classic French sauce and it turned out fabulous! The flavor was rich and buttery with a hint of tang from the white wine vinegar. I served it with grilled fish and asparagus for a special dinner and it was a hit.