Difference between revisions of "Bearnaise sauce"
From Sam J Wiki
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== Directions == | == Directions == | ||
# Fry onion in vinegar with tarragon, once cooked drain the onions keeping the liquid. | # Fry onion in vinegar with tarragon, once cooked drain the onions keeping the liquid. | ||
| + | # Put yolks and herbs in blender and start up machine on a minimum speed. | ||
# Add vinegar stock. | # Add vinegar stock. | ||
| − | |||
# Melt butter in microwave until fully melted but not spitting. 10 secs in an E rated microwave on medium or so. | # 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. | # Blend the egg mixture on a high speed in a fixed blender for 10 seconds or so then add the butter slowly. | ||
Revision as of 09:17, 23 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.
- A very small amount of onion
- A pinch of tarragon
- 1.5oz butter, melted (about 10secs in the microwave on medium power)
Directions
- Fry onion in vinegar with tarragon, once cooked drain the onions keeping the liquid.
- Put yolks and herbs in blender and start up machine on a minimum speed.
- Add vinegar stock.
- 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.
