Chicken Bearnaise Sauce Recipes

MAKING 1) Place the egg, vinegar, mustard, and lemon juice in the blender and blend 2) Whirl for a few seconds, while the motor is running, slowly pour in butter, blending till thick. 3) Keep warm in the top of a double boiler over hot water till ready to... - 31.7572

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

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

Melt butter in a wide frying pan over medium-high heat. Add scallops and shrimp, a portion at a time do not crowd pan. Cook, stirring, until seafood is just opaque in center; cut to test 3 to 5 minutes. As seafood is cooked, remove from pan with a slotted... - 39.5452

Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper; brush with 2 tablespoons melted butter. Place a heart of palm on each chicken breast... - 35.0436

In a food processor, grind the chicken, ham and 1/4 lb (115 g) of bacon along with the onion. Fold together the shrimp, bread crumbs, cream, seasonings and vermouth. Line an 8 cup (2 L) loaf pan or mold with half of the remaining bacon. Fill the mold with the... - 43.5533

Add wine and lemon juice, slightly warm, then add egg yolks. Whisk over bain marie (double boiler) until thick. Remove from heat and add clarified butter while continuously whisking, then add seasoning. Bear-naise - Reduction of shallots and tarragon vinegar,... - 30.4826

Heat the butter in a large skillet. Saute the scallops, figs and pepper until tender. Sprinkle with flour and continue to saute for 2 minutes. Add the broth and simmer until thickened. Stir in the banana slices. Spoon into four coquille shells. Top with... - 41.154

Rub the parboiled ears with the cut side of the lemon. Wrap each ear tightly in muslin or cheesecloth and sew up the cloth in such a way as to hold each ear in a little bag. Put the ears into a casserole, pour in equal quantities of wine and stock to cover... - 43.4603