Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, béarnaise sauce. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Béarnaise Sauce is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Béarnaise Sauce is something that I’ve loved my whole life. They are nice and they look wonderful.
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. This classic Bearnaise sauce is made from a reduction of vinegar and wine mixed with tarragon and thickened with egg yolks and melted butter. This is the third time I've tried to make Bearnaise sauce from scratch, the second time in the microwave.
To get started with this recipe, we must first prepare a few components. You can cook béarnaise sauce using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Béarnaise Sauce:
- Make ready reduction
- Take 1 tbsp dried tarragon
- Prepare 2 shallots OR 1 small onion, finely minced
- Get 1/4 cup Chardonnay wine
- Take 1/4 cup white wine vinegar
- Take other ingredients
- Get 1/2 cup melted butter (clarified butter is best)
- Make ready 3 large egg yolks, slightly beaten
Hollandaise's sassier sister, béarnaise sauce, isn't just for steak: it adds a certain oomph to delicate poached fish or crisp broiled chicken. Warm egg sauces have a reputation for being easy to mess up. Béarnaise sauce is best when it is made directly before serving. Pour the sauce over steak to add richness.
Steps to make Béarnaise Sauce:
- It's easier to make this sauce if you make the reduction several hours before you're ready to make the sauce. I do mine the day before, along with clarifying the butter.
- Place all the reduction ingredients in a small sauce pan and bring to a boil. Turn the heat down to medium and continue cooking, uncovered, until the liquid is reduced by half, about 20 minutes. Strain and reserve the liquid (should be 1/4 cup) to use in the sauce. The minced shallots/onion can be discarded, or dehydrate and save for seasoning in another dish.
- The sauce should be prepared right before you're going to use it, otherwise it might break and not look as appealing (will still taste fine if broken, however).
- In the bottom of a double boiler, heat water to not quite boiling then turn your heat down to low. Place the top section of the double boiler on it. Add the reduction liquid, which should be at room temperature. Constantly beating with a wire whisk or hand mixer on medium-low speed, slowly add the egg yolks to thicken. Still beating, very slowly add the butter, about 1 tablespoon at a time. When the butter is fully incorporated, immediately serve the sauce.
Béarnaise sauce is a delicious addition to eye fillet or sirloin steak. Sauces Valentine's Day French Dinner Party White Wine Beef Dairy Eggs Butter Medium White Wine Vinegar. Kenji López-Alt / The Food Lab. Rich, buttery, tarragon-flavored Béarnaise is the easiest elegant steak sauce to make at home. Béarnaise sauce is to steak as peanut butter is to jelly.
So that’s going to wrap it up with this special food béarnaise sauce recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
