Bearnaise Sauce Recipe

Bearnaise Sauce Recipe

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45 juta s/d 2.5 milyar listing 2018
Bearnaise Sauce Recipe Bearnaise Sauce Recipe Bearnaise Sauce Recipe, A rich yet tangy topping for steak, grilled chicken, vegetables, or poached eggs. If you don’t have tarragon vinegar, use white wine vinegar and toss in an extra tablespoon of fresh tarragon. Prep : 5 minutes Cook : 30 minutes 1/2 cup tarragon vinegar 1/3 cup dry white wine 2 shallots, finely chopped 3 large egg yolks 1/4 cup water pinch ground black pepper 1/2 cup cold butter (1 stick), cut into 8 pieces (do not use margarine) 1 tablespoon chopped fresh tarragon 1/4 teaspoon salt In nonreactive 1-quart saucepan, combine vinegar, wine, and shallots; heat to boiling over high heat. Boil until liquid has reduced to 1/4 cup, about 7 minutes. With back of spoon, press mixture through fine sieve into medium bowl or top of double boiler. With wire whisk, beat egg yolks, water, and pepper into vinegar mixture. Set bowl over saucepan of simmering water. Cook, whisking constantly, until egg-yolk mixture bubbles around edge and has thickened, about 10 minutes. Reduce heat to very low. With wire whisk, whisk in butter, one piece at a time, until each addition is incorporated and sauce has thickened. Remove from heat and stir in tarragon and salt. Makes 1 cup. Each tablespoon : About 68 calories, 1g protein, 1g carbohydrate, 7g total fat (4g saturated), 55mg cholesterol, 60mg sodium.
Bearnaise Sauce Recipe

Bearnaise Sauce Recipe

A rich yet tangy topping for steak, grilled chicken, vegetables, or poached eggs. If you don’t have tarragon vinegar, use white wine vinegar and toss in an extra tablespoon of fresh tarragon. Prep : 5 minutes Cook : 30 minutes
  • 1/2 cup tarragon vinegar
  • 1/cup dry white wine
  • 2 shallots, finely chopped
  • 3 large egg yolks
  • 1/cup water pinch ground black pepper
  • 1/2 cup cold butter (1 stick), cut into 8 pieces (do not use margarine)
  • 1 tablespoon chopped fresh tarragon
  • 1/teaspoon salt
  1. In nonreactive 1-quart saucepan, combine vinegar, wine, and shallots; heat to boiling over high heat. Boil until liquid has reduced to 1/cup, about 7 minutes. With back of spoon, press mixture through fine sieve into medium bowl or top of double boiler.
  2. With wire whisk, beat egg yolks, water, and pepper into vinegar mixture. Set bowl over saucepan of simmering water. Cook, whisking constantly, until egg-yolk mixture bubbles around edge and has thickened, about 10 minutes.
  3. Reduce heat to very low. With wire whisk, whisk in butter, one piece at a time, until each addition is incorporated and sauce has thickened. Remove from heat and stir in tarragon and salt. Makes 1 cup.
Each tablespoon : About 68 calories, 1g protein, 1g carbohydrate, 7g total fat (4g saturated), 55mg cholesterol, 60mg sodium. bearnaise sås, bearnaise sauce opskrift, bearnaise sauce recipe gordon ramsay, bearnaise sauce recipe jamie oliver, bearnaise sauce recipe video, easy bearnaise sauce, easy bearnaise sauce recipe, hollandaise sauce, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Sunday, 24 June 2018

Bearnaise Sauce Recipe

Article Categories : Sauces, Salsas & Condiments

Bearnaise Sauce Recipe

Bearnaise Sauce Recipe

A rich yet tangy topping for steak, grilled chicken, vegetables, or poached eggs. If you don’t have tarragon vinegar, use white wine vinegar and toss in an extra tablespoon of fresh tarragon.

Prep : 5 minutes
Cook : 30 minutes

  • 1/2 cup tarragon vinegar
  • 1/cup dry white wine
  • 2 shallots, finely chopped
  • 3 large egg yolks
  • 1/cup water pinch ground black pepper
  • 1/2 cup cold butter (1 stick), cut into 8 pieces (do not use margarine)
  • 1 tablespoon chopped fresh tarragon
  • 1/teaspoon salt
  1. In nonreactive 1-quart saucepan, combine vinegar, wine, and shallots; heat to boiling over high heat. Boil until liquid has reduced to 1/cup, about 7 minutes. With back of spoon, press mixture through fine sieve into medium bowl or top of double boiler.
  2. With wire whisk, beat egg yolks, water, and pepper into vinegar mixture. Set bowl over saucepan of simmering water. Cook, whisking constantly, until egg-yolk mixture bubbles around edge and has thickened, about 10 minutes.
  3. Reduce heat to very low. With wire whisk, whisk in butter, one piece at a time, until each addition is incorporated and sauce has thickened. Remove from heat and stir in tarragon and salt. Makes 1 cup.

Each tablespoon : About 68 calories, 1g protein, 1g carbohydrate, 7g total fat (4g saturated), 55mg cholesterol, 60mg sodium.