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,... - 46.0808

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... - 39.6397

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... - 38.154

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... - 37.4633

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... - 36.7754

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. - 36.2508

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... - 35.6097

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... - 31.8835

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... - 31.7222

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. - 22.8476