CraigC
Guru
Bearnaise Sauce
Ingredients
3 Tbsp white wine
1 tsp dried tarragon leaves
1/2 tsp very finely chopped fresh parsley (optional)
Warm Hollandaise Sauce (recipe to follow)
Directions
1) In a small sauce pan, combine the wine, tarragon and if desired, the parsley. Cook over high heat until most of the liquid has evaporated, about 2 minutes, stirring occasionally
2) Stir into Hollandaise sauce and serve immediately.
Hollandaise Sauce
Ingredients
1 lb unsalted butter
4 Tbsp margarine
4 egg yolks
2 tsp white wine
2 tsp lemon juice
1/2 tsp Tabasco sauce
1/2 tsp Worcestershire sauce
Directions
1) Melt butter and margarine in a 1-quart sauce pan over low heat. raise heat and bring to a rapid boil. remove from heat and let cool 5 minutes. Skim foam from top and discard. Pour butter into a large, heat proof, glass measuring cup and set aside.
2) In a medium size stainless mixing bowl or in the top of a double boiler, combine all the remaining ingredients. Whisk the mixture until blended.
3) Place bowl over a slowly simmering water. The bowl must never touch the water. Vigorously whisk, picking up the bowl frequently to allow the steam to escape. Whip until the mixture is very light and creamy and has a sheen, about 6-8 minutes.
4) Remove bowl from pan and gradually ladle about 1/4 cup of butter mixture (using top butter fat and none of the solids on the bottom) into the egg mixture while vigorously whipping the sauce, making sure the the butter you add is well mixed into the sauce before you add more. Continue adding the surface butter mixture until you've added 1 cup.
5) Ladle out and reserve about 1/2 cup of the surface butter mixture into a separate container.
6) Gradually ladle all but 1/3 cup of bottom solids into the sauce, whisking well.
7) Gradually whisk in enough of the reserve top butter mixture to make a fairly thick sauce. You may not need it all. Serve immediately.
Ingredients
3 Tbsp white wine
1 tsp dried tarragon leaves
1/2 tsp very finely chopped fresh parsley (optional)
Warm Hollandaise Sauce (recipe to follow)
Directions
1) In a small sauce pan, combine the wine, tarragon and if desired, the parsley. Cook over high heat until most of the liquid has evaporated, about 2 minutes, stirring occasionally
2) Stir into Hollandaise sauce and serve immediately.
Hollandaise Sauce
Ingredients
1 lb unsalted butter
4 Tbsp margarine
4 egg yolks
2 tsp white wine
2 tsp lemon juice
1/2 tsp Tabasco sauce
1/2 tsp Worcestershire sauce
Directions
1) Melt butter and margarine in a 1-quart sauce pan over low heat. raise heat and bring to a rapid boil. remove from heat and let cool 5 minutes. Skim foam from top and discard. Pour butter into a large, heat proof, glass measuring cup and set aside.
2) In a medium size stainless mixing bowl or in the top of a double boiler, combine all the remaining ingredients. Whisk the mixture until blended.
3) Place bowl over a slowly simmering water. The bowl must never touch the water. Vigorously whisk, picking up the bowl frequently to allow the steam to escape. Whip until the mixture is very light and creamy and has a sheen, about 6-8 minutes.
4) Remove bowl from pan and gradually ladle about 1/4 cup of butter mixture (using top butter fat and none of the solids on the bottom) into the egg mixture while vigorously whipping the sauce, making sure the the butter you add is well mixed into the sauce before you add more. Continue adding the surface butter mixture until you've added 1 cup.
5) Ladle out and reserve about 1/2 cup of the surface butter mixture into a separate container.
6) Gradually ladle all but 1/3 cup of bottom solids into the sauce, whisking well.
7) Gradually whisk in enough of the reserve top butter mixture to make a fairly thick sauce. You may not need it all. Serve immediately.
