Difference between revisions of "Bearnaise sauce"
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| − | [[Recipes | Other recipes]] | + | [[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]] |
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| + | This is a bit fiddly compared the [[Hollandaise sauce]] recipe it is based on. Temperature is everything. | ||
= Bearnaise sauce for two = | = Bearnaise sauce for two = | ||
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* 1 egg yolk | * 1 egg yolk | ||
* 17.5ml white wine vinegar. | * 17.5ml white wine vinegar. | ||
| − | |||
* A very small amount of onion | * A very small amount of onion | ||
* A pinch of tarragon | * A pinch of tarragon | ||
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== Directions == | == 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. | |
| − | # Put yolks | + | # Add vinegar stock while still blending. |
# 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. | ||
| − | The heat from the butter will cook the eggs and create a smooth, glossy mixture ideal for | + | The heat from the butter and oil will cook the eggs and create a smooth, glossy mixture ideal for a rich dish, especially beef based. 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!) | (If keen to save washing up, use a hand blender, but it does feel like you need four hands to coordinate this!) | ||
| Line 24: | Line 24: | ||
Serve as soon as it is ready. | Serve as soon as it is ready. | ||
| − | [[Recipes | Other recipes]] | + | [[Recipes | Other recipes]] | [[Recipes#Savory | Savory sauces and side dishes]] |
Latest revision as of 13:52, 30 November 2024
Other recipes | Savory sauces and side dishes
This is a bit fiddly compared the Hollandaise sauce recipe it is based on. Temperature is everything.
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 while still blending.
- 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 and oil will cook the eggs and create a smooth, glossy mixture ideal for a rich dish, especially beef based. 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.
