Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian
|
Home > Sauces - Marinades
Béarnaise Sauce
Ingredients:
- 1 tbsp. shallots, diced
- 1/4 tsp. peppercorns, crushed
- 2 tbsp. tarragon, chopped
- 8 oz. unsalted butter
- 1 tbsp. chervil, chopped
- 2 ½ oz. or 5 tbsp. white vinegar
- 1 tbsp. fresh tarragon, chopped
- 3 to 4 egg yolks
- 1 tbsp. fresh parsley, chopped
1. Clarify the butter over low heat or in a water bath.
2. Heat white vinegar in a saucepan.
3. Add shallots, chopped tarragon, chopped chervil, and crushed peppercorns.
4. Bring to a boil and reduce until liquid has evaporated.
5. Remove pan from heat and allow to cool slightly.
6. Stir in egg yolks and cook over low heat or in a double boiler until egg yolks start to thicken.
7. Remove from the heat and whisk in the clarified butter, little by little
8. Season with salt.
9. Pass through a strainer or chinois.
10. Add the garnish at the last minute (fresh tarragon and parsley).
Chef's note:
The Egg yolk mixture (Sabayon) and clarified butter should be mixed at the same temperature (warm).
|
|
Book Store
Bulletin
Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques
Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy
|
