Difference between revisions of "Bearnaise sauce recipe"
From Cookipedia
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− | <!-- seo -->{{#seo: | + | <!-- seo --> |
− | |title=Bearnaise sauce recipe | + | {{#seo: |
+ | |title=Bearnaise sauce the classic French recipe using egg yolks | ||
|titlemode=replace | |titlemode=replace | ||
− | |keywords= | + | |keywords=#tarragon #butter #bearnaisesaucerecipe #vinegar #eggyolks #shallots #sauce #diced #accompaniment #gravy #french |
− | |description=The classic French sauce made of clarified butter and egg yolks flavoured with tarragon and shallots. The | + | |hashtagrev=032020 |
− | + | |description=The classic French sauce made of clarified butter and egg yolks flavoured with tarragon and shallots. The perfect accompaniment for steaks and fish | |
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}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
+ | |TotalCalories = 1813 | ||
+ | |PortionCalories = 453 | ||
+ | |DatePublished=7th November 2012 | ||
+ | |Author=Chef | ||
|ImageComment = | |ImageComment = | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
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The classic [[French]] [[Sauce|sauce]] made of [[Clarified butter|clarified butter]] and [[Egg yolks|egg yolks]] flavoured with [[Tarragon|tarragon]] and [[Shallots|shallots]]. | The classic [[French]] [[Sauce|sauce]] made of [[Clarified butter|clarified butter]] and [[Egg yolks|egg yolks]] flavoured with [[Tarragon|tarragon]] and [[Shallots|shallots]]. | ||
− | The | + | The perfect [[Accompaniment|accompaniment]] for steaks and [[Fish dishes|fish dishes]]. |
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{{RecipeIngredients | {{RecipeIngredients | ||
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| 2 tablespoons [[Tarragon|tarragon]] leaves, finely chopped | | 2 tablespoons [[Tarragon|tarragon]] leaves, finely chopped | ||
| 1 tablespoon [[Chervil|chervil]] leaves, chopped (optional) | | 1 tablespoon [[Chervil|chervil]] leaves, chopped (optional) | ||
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===Method=== | ===Method=== | ||
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* [[Bearnaise sauce (TM)|Bearnaise sauce recipe for a Thermomix]] | * [[Bearnaise sauce (TM)|Bearnaise sauce recipe for a Thermomix]] | ||
+ | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:French recipes]] | [[Category:French recipes]] | ||
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[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
+ | <!-- footer hashtags --><code 'hashtagrev:032020'>#tarragon #butter #bearnaisesaucerecipe #vinegar #eggyolks #shallots #sauce #diced #accompaniment #gravy #french </code><!-- /footer_hashtags --> |
Revision as of 10:09, 2 March 2016
The classic French sauce made of clarified butter and egg yolks flavoured with tarragon and shallots.
The perfect accompaniment for steaks and fish dishes.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 tablespoons tarragon vinegar
- 1 large banana shallot, peeled and finely diced
- 3 free-range egg yolks
- 225g (8oz) butter, melted
- sea salt and freshly ground black pepper
- 2 tablespoons tarragon leaves, finely chopped
- 1 tablespoon chervil leaves, chopped (optional)
Method
- Add the tarragon vinegar and chopped shallots to a small pan and bring to the boil.
- Reduce the heat and lower to a simmer.
- Reduce the liquid by half.
- Strain the vinegar into a Pyrex-type bowl and add the egg yolks.
- Place the bowl over a pan of simmering water and whisk the mixture to mix the eggs.
- While constantly whisking, gradually add the melted butter.
- Keep whisking until the butter is combined.
- Season add add the chopped herbs.
Serving suggestions
Leave the sauce in the bowl to keep warm until ready to serve.
Serve in a gravy boat.
See also
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#tarragon #butter #bearnaisesaucerecipe #vinegar #eggyolks #shallots #sauce #diced #accompaniment #gravy #french
https://www.cookipedia.co.uk/recipes_wiki/Bearnaise_sauce_recipe