how to do a Bearnaise sauce?

Answer 1

Classic Bernaise Sauce Recipe

1/2 cup white wine vinegar
5 shallots, minced
2 tablespoons minced fresh tarragon
1/2 teaspoon white pepper
4 egg yolks
1/2 cup boiling water
1 cup warm - not boiling- clarified butter*
salt
1 tablespoon chervil, minced (optional)

Directions:

Combine vinegar, shallots, 1 Tbsp tarragon, and pepper in saucepan. Bring to boil and cook, stirring constantly until liquid is almost totally evaporated. Remove saucepan from heat and let cool a few minutes. Add egg yolks one at a time, beating constantly with wire whisk; add the water and blend well; Put saucepan over very low hear (or to be on the safe side, over hot water double boiler style) and heat sauce again, beating constantly. When sauce has become creamy, remove from heat and let cool slightly. Add clarified butter gradually, beating gently. The butter must be at the same temperature as the egg mixture. Strain sauce through sieve if desires. Season with salt to taste and remaining tarragon and chervil. Sauce should have consistency of mayonnaise.

* Note, In days gone by I made bernaise in the classic way but now i make it in a blender (quicker and close enough for most uses). I always use chervil and rather then melting butter cut soft butter into pieces and add it piece by piece until it is incorporated.

Answer 2

Bearnaise Sauce
for 6 guests :
2 dl of vinegar
1 shallot, very finely chopped
2 tsp of fresh tarragon
2 tsp of fresh chervil
3 egg yolks
150 gr of butter
4 gr of crushed white pepper
Put the shallot, pepper, vinegar, chervil and tarragon in a saucepan and let it reduce on low heat.
During this time melt your butter being careful to remove the whey.
Place the back of he saucepan which contains the shallots in some cold water. Stir in the egg yolks. Heat in a bain–marie blending with a whisk at the same time until it takes a mayonnaise consistency. Next, fold in the melted butter.
Salt and add the last spoonfuls of tarragon and chervil.
Some cooks filter the sauce before adding fresh herbs.
The Bearnaise sauce is used to accompany fish and meat dishes.

Answer 3

I'm with Michael G! If you are doing a Sauce Bearnaise for the first time use a proprietary mix. To do it properly you will need to start with a hollandaise base and when you get this right add the tarragon and shallots. It can go wrong very easily. Chicken out and go the safe way. You could add a little fresh, finely chopped tarragon at the end, with a little extra butter and I bet no one will know!

Answer 4

Refer to 'VARIATIONS' for your recipe...

"Classic Hollandaise Sauce" - 1 cup

2 egg yolks
3 tablespoons lemon juice
1/2 cup firm butter

In small saucepan, stir egg yolks and lemon juice briskly with wooden spoon. Add half the butter; stir over very low heat until butter is melted.
Add remaining butter, stirring briskly until butter is melted and sauce thickens. (Be sure butter melts slowly as this gives eggs time to cook and thicken the sauce without curdling.) Serve hot or at room temperature.
(Note: Leftover sauce can be stored covered in refrigerator for several days. Before serving, stir in small amount of hot water.)
VARIATIONS:
"Classic Bearnaise Sauce" (For broiled meat and fish.) Stir in 1 tablespoon minced onion, 1 teaspoon tarragon leaves, 1/2 teaspoon chervil leaves and 2 tablespoons white wine or, if desired, 1 tablespoon white wine vinegar.

Answer 5

Brenaise Sauce

1/2 cup Wine
2 tbl Tarragon vinegar
1 tbl Onions, chopped
2 x Peppercorns, crushed
2 x Tarragon sprigs, chopped
1 x Parsley sprigs, chopped
3 x Egg yolks
3/4 cup Butter

Cook first 6 ingredients over direct heat until reduced by half. Strain mixture and cool. Before serving; in top of double boiler over hot (not boiling) water, alternately beat in yolks and melted butter

Answer 6

Acme Béarnaise Sauce:

Notes: The egg yolks in this sauce are not fully cooked; if you are concerned about egg safety, use yolks from eggs pasteurized in the shell (available at some grocery stores). It's crucial to whisk constantly to create a stable emulsion in this sauce. If it curdles or breaks, stop adding butter and whisk vigorously.

6 sprigs fresh tarragon, rinsed
1/2 cup dry white wine
1/2 cup white wine vinegar
1/2 cup chopped shallots
2 teaspoons cracked black peppercorns
3/4 cup (3/8 lb.) butter
3 large egg yolks (see notes)
About 1/8 teaspoon hot sauce
Salt

1. Chop enough tarragon leaves to measure 1 tablespoon. In a 2- to 3-quart pan over medium-high heat, bring white wine, vinegar, shallots, peppercorns, and remaining tarragon sprigs to a boil. Cook, stirring often, until liquid is reduced to about 1/3 cup, about 10 minutes. Pour through a fine strainer into a bowl, pressing on solids to extract liquid (discard solids).

2. Meanwhile, in a 1- to 1 1/2-quart pan over low heat, melt all but 2 tablespoons butter; keep warm. In a nonreactive bowl, with a whisk or handheld mixer on high speed, vigorously whisk or beat egg yolks until pale yellow and thick, about 5 minutes by hand. Add 3 tablespoons white-wine mixture; whisk or beat to combine. Add remaining 2 tablespoons solid butter. Nest bowl over a 3- to 4-quart pan of barely simmering water (bottom of bowl shouldn't touch water). Whisk vigorously or beat until butter has melted and mixture has emulsified and thickened, about 3 minutes. Remove from over water.

3. Whisking or beating constantly, pour in warm melted butter in a very thin, even stream; sauce should become smooth and emulsified (see notes). Continue whisking or beating until all butter is incorporated and sauce is creamy, 5 to 7 minutes. Add chopped tarragon and hot sauce; taste and add more wine mixture, more hot sauce, and salt if desired. If sauce is too cool for your liking, set bowl back over hot water and whisk just until warm to touch, no longer than 2 minutes. Serve at once.

Yield: Makes about 1 1/2 cups

Answer 7

BEEF FILETS WITH BEARNAISE CREAM SAUCE

6 beef filets, cut 1 inch thick
1 tbsp. butter
6 tsp. dry sherry

Trim fat from steaks, melt butter in skillet over high heat. Sear steaks on both sides until brown. Pour in sherry lower heat. Simmer 5 minutes for rare or 10 minutes for medium. Remove to warm platter, spoon Bearnaise cream sauce over each steak. Serve at once.

BEARNAISE CREAM SAUCE:

2 tbsp. minced shallots
1 tbsp. wine vinegar
1/4 tsp. tarragon
1/4 c. butter
1/4 lb. sm. mushrooms
1/2 c. whipping cream
2 egg yolks
Dash of lemon juice and cayenne

Combine shallots, vinegar and tarragon in small saucepan. Boil over medium heat, stirring until liquid is evaporated. Add butter and mushrooms (slice, if large). Cook until lightly browned, pour in 1/4 cup cream. Bring to boiling, stir some of hot mixture into egg yolks. Return to saucepan, cook briefly, stirring until slightly thickened. Stir in remaining cream, if needed. Add dash of lemon juice and cayenne to taste. Sauce can be reheated over hot, not simmering water. Prepare so sauce is last to be finished. Serves 6.

Answer 8

Béarnaise Sauce

1/2 cup white wine
1 Tbs finely chopped shallots or scallions
1/2 tsp chopped fresh tarragon (to taste)
3 (or 4) egg yolks
1/2 tsp salt
1/2 cup butter

1. Combine wine, shallots and tarragon, and cook until wine is reduced to a mere glaze. Combine egg yolks and salt in blender.
2. Slowly pour glaze in blender, blending as it is poured. Heat butter until bubbling hot. Turn on blender again and gradually pour melted butter in steady stream until sauce thickens.
http://www.livingcookbook.com/recipes/saucesspicesandoils/bearnaisesauce.htm

Answer 9

Do yourself a favor......I've done from scratch. Get the Holland House mix and follow the instructions. McCormick's is also very good.

Answer 10

Recipes for Bernaise sauce.....