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Bearnaise Sauce With Clarified Butter

Microwave.Lady's picture
<p><a href="http://de.wikipedia.org/wiki/Sauce_b%C3%A9arnaise#mediaviewer/Datei:B%C3%A9arner_Sauce.jpg">http://de.wikipedia.org/wiki/Sauce_b%C3%A9arnaise#mediaviewer/Datei:B%C3%A9arner_Sauce.jpg</a></p>
Ingredients
  Dry white wine 1⁄4 Cup (4 tbs)
  White wine vinegar 2 Tablespoon
  Minced shallots/Green onions 1 Tablespoon
  Dried tarragon 1 Teaspoon, crushed
  Egg yolks 4 , beaten
  Clarified butter 2⁄3 Cup (10.67 tbs)
  Salt 1⁄4 Teaspoon
  White pepper To Taste
  Cayenne 1 Dash
Directions

GETTING READY
1. In 2-cup liquid measure, combine wine, vinegar, shallots or onions and tarragon.
2. Bring to boil on High and continue cooking until about half of liquid is evaporated, 4 to 5 minutes.
3. Strain liquid.

MAKING
4. In a 1-1/2-quart casserole, take egg yolk.
5. Slowly pour hot strained liquid into egg yolks, beating constantly with a wire whisk.
6. Cook on Low for 1 to 2 minutes, stirring with a wire whisk after 30 seconds, then every 15 seconds until sauce is consistency of mayonnaise.
7. Gradually beat in clarified butter.
8. Season with salt, pepper and cayenne.
9. Cover and set dish in bowl of hot, not boiling, water to keep warm.

SERVING
10. Use for basting streaks.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Method: 
Microwaving
Dish: 
Sauce
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
5 Minutes
Cook Time: 
2 Minutes
Ready In: 
0 Minutes

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