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Bearnaise Butter Recipes
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
Bearnaise Sauce With Clarified Butter
1. Mix together shallots peppercorns and vinegar. 2. Reduce completely. 3. Add 1 tbsp. cold water. Allow to cool. 4. Mix in the yolks with a whisk. 5. Return to a gentle heat and whisking continuously cook till it becomes like cream. 6. Remove from the heat
Put the wine vinegar and shallots in a heatproof earthenware casserole a heavy enameled saucepan or the top part of a glass or stainless steel double boiler set over boiling water. Add a pinch of cayenne and the sprigs of tarragon and chervil. Place the pan
Combine vinegar and shallots in a small saucepan bring to a boil over medium heat. Reduce heat and simmer until vinegar is reduced by half. Pour mixture through a wire mesh strainer into a bowl discarding shallots. Let vinegar cool slightly stir in tarragon.
MAKING 1. In a small 2 cup or 1 quart microwaveable casserole bowl or measure combine the onion and vinegar. 2. Heat in the microwave for about 2 minutes until the onion is limp and vinegar had reduced. 3. Add the egg yolks whisking with a fork to blend well
Simple Bearnaise Sauce
Blend first 5 ingredients in blender container. With blender running at low speed gradually add a third of the butter in slow steady stream. Turn blender to high speed slowly add remaining butter. Fold in parsley. Serve with meat fish or poultry.
MAKING 1. In a saucepan simmer shallot tarragon and vinegar stir till liquid 2. In a blender combine the mixture with egg yolks mustard and lemon juice and blend it use quick on off method at high speed 3. In a saucepan melt the butter and stir it in the
Bearnaise Sauce With Butter
In small glass bowl combine onion and vinegar. Heat at high1 to 1 1 2 minutes. Stir in egg yolks until well blended. Heat at medium LOW 1 to 11 2 minutes or until sauce is thickened stir twice. Stir in butter until melted. Heat at medium LOW 1 4 to 1 2 minute
Microwave Bearnaise Sauce
Combine vinegar wine shallots tarragon and peppercorns in a small saucepan and cook until reduced one half. Strain into a small glass bowl. Beat in egg yolks and cream. Set bowl over hot not boiling water and with a whisk gradually beat in butter. Continue to
Bearnaise Sauce With Melted Butter
1. Combine onion tarragon pepper wine and vinegar in a small saucepan. Bring to boiling then simmer uncovered 8 to 10 minutes or until the liquid measures about 1 3 cup. Strain into a cup. 2. Beat egg yolks slightly in the top of double boiler stir in about
MAKING 1 Take a saucepan and melt butter in it. Cook shallots and tarragon in it until shallots are tender. 2 Stir in wine and vinegar and cook for few more minutes. Remove from heat and stir in soup and egg yolks. 3 Place back on the flame and cook over low
Bearnaise Sauce With Condensed Cream Of Celery Soup
In a small saucepan combine vermouth vinegar shallots tarragon and pepper and simmer over medium heat until liquid is almost evaporated. Let cool. Place reduced mixture in a food processor with butter and process until smooth. Season with salt. Refrigerate
Heat margarine in custard cup set in a hot water bath when it is melted add mayonnaise vinegar parsley and onion flakes. Stir vigorously and serve at once. It is delicious over poached eggs poached fish and broiled steak or hamburgers.
Butter Flavored Mock Bearnaise Sauce
Combine all ingredients in the processor bowl and process with the metal blade until light. Serve with poultry steaks or fish.