Bearnaise Sauce 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

GETTING READY 1. In a saucepan, mix together water or wine, tarragon vinegar, onion, parsley and salt. 2. Add butter or margarine; heat until it melts. MAKING 3. In a blender jar with grating blades, process egg yolks for 10 seconds. 4. While the blender is... - 42.2332

In a small saucepan, combine the wine, vinegar, shallots, peppercorns, and 2 tablespoons tarragon leaves and bring to a boil over high heat. Cook until the liquid is reduced in half. Strain and let it cool. Wipe out the saucepan. Combine the egg yolks and... - 42.0621

Bearnaise Sauce is a delight and well flavored sauce that most of you would have come across. Here is a brilliant Bearnaise Sauce recipe that will let you make this sauce at your own house. Try it! - 40.5727

MAKING 1. In small saucepan simmer combining tarragon vinegar, finely chopped shallot or green onion, crushed peppercorns and Bouquet Garni* till liquid is reduced to half. 2. Strain through cheese cloth and add cold water to herb liquid. 3. in top of double... - 40.5666

Simmer the first 6 ingredients together for 3—4 minutes or until reduced to about 1/2 cup. Strain through a fine sieve. Beat egg yolks in the top part of a double boiler, and beat in the strained liquid. Set over hot, not boiling, water. Be... - 39.879

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

Combine onions, parsley, tarragon, chervil, vinegar and water in small saucepan. Set over low heat and simmer 5 minutes. Strain, saving liquid and discarding remainder. Put egg yolks in top of double boiler. Add vinegar mixture to yolks, a little at a time,... - 39.5768

MAKING 1) Take a small dish and arrange the shallots in it. 2) Drizzle vinegar, tarragon, salt, and pepper. 3) Cook uncovered for 3 minutes and then strain. 4) Take a dish and keep the strained liquid. 5) Add a dollop of butter and heat on power for 30... - 39.298

GETTING READY 1. Bring the white wine, the wine vinegar, shallots, tarragon, and peppercorns to a rapid boil 2. Reduce the mixture till about 2 tablespoons of the mixture are ready 3. Strain the mix and cool MAKING 4. Add the strained liquid to the... - 38.7161

Place vinegar, wine, onions, tarragon and pepper in a small saucepan over medium heat. Bring to a boil, stirring constantly. Reduce heat to medium-low and continue cooking until liquid is reduced to about 2 tablespoons. Set aside. Combine oil and cornstarch... - 38.6225

MAKING 1) In a 1 pint bowl, put the shallot and 1/4 ounce of butter. 2) On high power, cook covered for 2 minutes, or until the shallot becomes soft. Stir once to mix the shallot and butter. 3) To this, add the vinegar, salt and 1 teaspoon of chervil. 4) On... - 38.5768

1. Chop the shallot and put into a pan with vinegar and peppercorns. 2. Boil till reduced to 1 tbsp. 3. Add bechamel sauce and whisk well. 4. Add the yolks and continue whisking taking care that sauce does not boil. 5. Remove from heat and gradually whisk in... - 38.312

Simmer the first 6 ingredients together for 3-4 minutes or until reduced to about 1/2 cup. Strain through a fine sieve. Beat egg yolks in the top part of a double boiler, and beat in the strained liquid. Set over hot, not boiling, water. Be sure water does... - 38.1711

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 wine, vinegar, shallots, tarragon, and chervil; cook over medium heat until mixture is reduced to 2 tablespoons. Strain, reserving liquid. Beat egg yolks and water in top of a double boiler with a wire whisk, gradually add vinegar mixture. Bring water... - 38.1534

Combine the wine, tarragon and lemon juice in a small sauce pan. Over high heat reduce to 2 tbsp (30 ml), then strain. In another small sauce pan, melt the butter and heat to almost boiling. In a blender or food processor, process egg yolks until... - 37.6379

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 pan, stir the fat until it turns soft and creamy 2.In the top of a double boiler, place the egg yolks along with salt and pepper and beat light using an egg beater 3.Then add one third of the fat and beat until smooth, add another third and beat... - 37.2364

In a small heavy pan, over moderately high heat, put shallots, vinegar, and tarragon. Cook, stirring with a wooden spatula, for about 5 minutes or until almost all the liquid evaporates. Remove pan from heat. Add the egg yolks and 2 tablespoons of cold water;... - 37.2313

1. In a small saucepan combine the wine, vinegar, tarragon and shallots. Bring to a boil and cook rapidly until almost all the liquid disappears. 2. In a small saucepan heat the butter to bubbling, but do not brown. 3. In the container of an electric blender... - 36.9235

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

Simmer vinegar and onion until liquid evaporates. Stir in water or wine, parsley and chives and set aside. Beat egg yolks until very thick and lemon- colored. Melt butter. Beat melted butter into egg yolks, a small amount at a time. Turn into heavy saucepan;... - 36.6031

In saucepan combine green onion, lemon juice, white wine, tarragon, and chervil. Simmer until mixture is reduced to about 2 tablespoons. Cool. Pour herb mixture into blender and add egg yolks and cayenne. Cover and turn blender on and off, quickly. Heat... - 36.5482

In small saucepan, combine shallots, wine, garlic and tarragon; bring to boil over medium heat. Boil until liquid is reduced to 1 tbsp (15 ml). In top of nonaluminum double boiler or saucepan, beat together yogurt, egg yolks, cornstarch and sugar; add wine... - 36.4319

This version of Bernaise Sauce tastes too good! Try it out your favorite dishes with the Bernaise Sauce and let me know your tastiest combination! - 36.3868

Place shallot, tarragon, chervil, vinegars and wine in a pan and bring to the boil. Boil vigorously until reduced by half. Strain. Place the egg yolks in the top of a double boiler or in a basin over a pan of gently simmering water, then whisk in the strained... - 36.2351

1. Combine the wine, vinegar, shallot or onion, pepper, parsley sprig and tarragon in a small saucepan. Bring to boiling. Lower the heat and then simmer, uncovered, for 8 to 10 minutes or until the liquid measures about 1/3 cup. Strain into a cup. 2. Beat the... - 36.1004

MAKING 1) In a saucepan boil the first four ingredients together till reduced. 2) Stir in 1 tbsp cold water immediately. 3) Take off from heat and cool for 1-2 minutes. 4) Whisk in the egg yolks and mustard powder. 5) Stir in butter little at a time over a... - 35.8459

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) In a small saucepan, combine the cornstarch and oil. 2) Pour in broth and combine. 3) Place over medium heat, by frequent stirring until the mixture thickens. 4) Remove the saucepan from heat. 5) In a bowl, beat egg yolk and add a small amount of... - 35.3883

MAKING 1) In a saucepan, heat the white wine, tarragon vineger, green onion and dried tarragon together until almost dry and keep aside. Alternately, cook in the microwave on MEDIUM for 2 minutes. 2) In another saucepan, melt the butter. Alternately, melt in... - 35.2821

Beat egg yolks at high speed with electric mixer until thick. Beat in salt and cayenne pepper. Add 1/4 cup butter, 1 teaspoon at a time. Combine remaining but- ter, lemon juice, onion, parsley and tarragon. Beat into yolk mixture gradually. Serve sauce... - 35.0523

Simmer the first 6 ingredients together for 3-4 minutes or until reduced to about half. Strain through a fine sieve. Beat egg yolks in the top part of a double boiler, and beat in the strained liquid. Set over hot, not boiling, water. Be sure water does not... - 34.9375

Bearnaise Sauce has an Imposing taste. The dry wine vinegar and white wine gives the Bearnaise Sauce Exceptional taste. - 34.4348

GETTING READY 1) Arrange all the ingredients. MAKING 2) In a mixer or blender combine egg yolks, onion, vinegar and wine at high speed until smooth. 3) In 1 cup glass measure melt butter (high) 1 minute. 4) Slowly pour butter into mixture and continue... - 33.7427

MAKING 1) In a small saucepan, put the vinegar, wine, minced onion or shallot and pepper. 2) Steadily boil the mixture till it has reduced to 2 tablespoons. 3) Strain the sauce and keep it aside to cool. 4) Add 1 teaspoon of dried tarragon. SERVING 5) Serve... - 33.5097

1. In the top of a double boiler, place the vinegar, onion, tarragon and black pepper. 2. Place on a high heat and reduce to 1 tablespoon of vinegar. 3. Fill the double boiler base with hot, not boiling, water and put on the top of the cooker. 4. Add the egg... - 32.6748