Difference between revisions of "Bearnaise sauce"
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(Created page with " Other recipes I haven't tried this yet, but modified from the Hollandaise sauce recipe. = Bearnaise sauce for two = == Ingredients == * 1 egg yolk * 17.5ml...") |
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* 17.5ml white wine vinegar. | * 17.5ml white wine vinegar. | ||
| − | * | + | * 10ml of lemon juice |
* A very small amount of onion | * A very small amount of onion | ||
* A pinch of tarragon | * A pinch of tarragon | ||
Revision as of 22:45, 21 January 2022
Other recipes I haven't tried this yet, but modified from the Hollandaise sauce recipe.
Bearnaise sauce for two
Ingredients
- 1 egg yolk
- 17.5ml white wine vinegar.
- 10ml of lemon juice
- A very small amount of onion
- A pinch of tarragon
- 1.5oz butter, melted (about 10secs in the microwave on medium power)
Directions
- Fried onion in vinegar with tarragon, once cooked drain the onions keeping the liquid.
- Add vinegar stock.
- Put yolks, lemon juice and seasoning in blender.
- Melt butter in microwave until fully melted but not spitting. 10 secs in an E rated microwave on medium or so.
- Blend the egg mixture on a high speed in a fixed blender for 10 seconds or so then add the butter slowly.
The heat from the butter will cook the eggs and create a smooth, glossy mixture ideal for fish or asparagus or a fresh green salad. If raw eggs are a concern, add 15ml boiling water to ensure egg yolks are cooked.
(If keen to save washing up, use a hand blender, but it does feel like you need four hands to coordinate this!)
Serve as soon as it is ready.
