Rich, Buttery Béarnaise Sauce Recipe Yield: 1 pint of Béarnaise sauce. Preparation Heat an inch or two of water in a saucepan over a medium heat. Also, your clarified butter should be warm, but not hot. In a separate saucepan, heat the vinegar, shallots, peppercorns and half of the tarragon to a simmer and reduce until the mixture is nearly dry ( au sec ). There should be about two tablespoons of liquid remaining. Remove from heat and transfer to a glass or stainless steel bowl (not aluminum). Add the egg yolks and whisk for a minute or two, until the mixture is light and foamy. The water in the saucepan should have begun to simmer. Set the bowl directly atop the saucepan of simmering water. The water itself should not come in contact with the bottom of the bowl. Whisk the egg-vinegar mixture for a minute or two, until it is slightly thickened. Remove the bowl from the heat and begin adding the melted butter slowly at first, a few drops at a time, while whisking constantly. If you add it too quickly, the emulsion will break. Continue beating in the melted butter.

As the sauce thickens, you can gradually increase the rate at which you add it, but at first, slower is better. After you've added all the butter, strain the sauce into a new bowl, stir in the chervil and the remaining tarragon . Season to taste with lemon juice , Kosher salt and cayenne pepper (or a dash of Tabasco sauce). The finished béarnaise sauce will have a smooth, firm consistency. If it's too thick, you can adjust the consistency by whisking in a few drops of warm water. It's best to serve béarnaise right away. You can hold it for about an hour or so, provided you keep it warm. After two hours, though, you should toss it — both for quality and safety reasons. Related Articles Bearnaise Sauce I Recipe - Allrecipes.com UZIMIKE 2/19/2002 Far far too much vinegar. It over powered the entire sauce. Maybe if it were decreased by maybe half, this sauce would be far better. Sadly, we will not give this version a second go. topquality 8/16/2009 reduce amount of vinegar by nearly half.

Beat eggs & butter with cooled, vinegar mix until fluffy. Microwave half way through cooking beat again till fluffy, very easy. YOHO 1/28/2005 Vinegar sauce. Chefs say that Bearnaise Sauce is tricky and this short cut doesn't cut it even close. Skip this recipe. Steak with Bernaise Recipe : Ina Garten : Food Network Steak Recipes 4.7 74 Delicious! Made in food processor and used a little less vinegar. Allison P. 2015-10-20T14:22:39Z item not reviewed by moderator and published I did not have white wine/champagne vinegar so subbed red wine vinegar, and I subbed taragon for dill, AND scallions for onions!! But you know what? It was delicious and with all that meddling I didnt know how it would come out. Yum yum!! Sabrina R. 2014-10-04T16:36:35Z item not reviewed by moderator and published My boyfriend made this sauce and it was absolutely fabulous! Thanks, Ina. You are our go-to-chef for yummy and easy recipes.

pokey7706 2014-01-26T16:12:42Z item not reviewed by moderator and published My boyfriend and I made this and it was AMAZING!!! We used filet mignon but let me tell ya it was out of this world! We both love vinegar and the tarragon along with the champagne vinegar gives it a lovely lemony flavor...it really is a unique sauce. Thanks Ina you're always my go to chef when I want to make my boyfriends smile go from ear to ear :) snapper417 2014-01-12T15:57:09Z item not reviewed by moderator and published Can anyone help me out? Every time I try and make bernaise it comes out tasting like vinegar? Am I not letting it reduce enough? kubiakm1 2014-01-12T14:53:55Z item not reviewed by moderator and published Love this recipe it's my "go to" for delicious bernaise! Ina never disappoints! Yvonne Y.

2013-12-31T22:33:16Z item not reviewed by moderator and published I love this recipe!!! My Bernaise Sauce turned out BEAUTIFULLY!!! (Do Not understand WHY the other reviewer had a thin consistency issue w/hers... I did use Filet Mignons instead of the Ribeye's &amp; back to this delicious sauce, while I had 'salted' butter, I just eliminated the 1/4 teaspoon in the boiling mixture portion to offset!!! Another home run Ina.... &amp;#60;3 Guest 2013-08-24T20:27:35Z item not reviewed by moderator and published I'm always afraid of recipes with wine, but have to do it cause I'm tired of making same sauce for my beef and I want to make special one for my boyfriend and this one looks simpler to me so I made it. I was not disappointed it was so good that my boyfriend almost finished the sauce that I reminded him it's made with butter and yolks :-.thanks Ina. I'll do this again this coming Saturday I'm preparing for dinner for his family is coming to visit.

Guest 2013-04-23T06:55:07Z item not reviewed by moderator and published I followed the directions and the sauce is very thin and not the consistently I like. Love Ina but with this recipe I wasted two sticks of butter and 3 egg yolks. Should have cooked the sauce the classic way. Mary Q. 2013-03-24T18:19:19Z item not reviewed by moderator and published Easy peasy even for a novice and it tastes like you slaved all day. Kerry D. 2012-10-21T14:48:31Z item not reviewed by moderator and published I have been using this receipe for over a yr now and cannot say enough how FABULOUS it is!!! My husbands favorite dinner!!! It's so good we Cld drink it straight from the serving bowl. We recently went to a high end steakhouse and ordered bernaise and could not even compare to this! Also make sure you use a good wine it does make a difference. This is the one dish my husband constantly brags about to our friends!

Thank you Ina all of your recipes have always made me look like the super star wife! ;- candace g. 2012-06-27T12:01:15Z item not reviewed by moderator and published This is still the best bernaise I've ever tasted - seriously. It's so rich and flavorful. Save yourself the steakhouse money and make this in your kitchen the next time you're in the mood to indulge! shantime 2012-05-26T13:52:39Z item not reviewed by moderator and published My family LOVES this recipe. I had to perfect the reduction process. Had never had to use this technique before. But I am a new cook. My nephews will never ask for A1 again. They ask me to make this sauce for them whenever we are having steaks. Thanks Ina for sharing! latinadesertflower 2012-04-29T17:03:06Z item not reviewed by moderator and published I love bernaise sauce but it can be tricky to make. This is the second recipe I've tried for bernaise sauce and it was very easy to make!

I loved the taste &amp; clean up was a cinch! I highly recommend this recipe. Carmagal 2012-04-11T23:35:56Z item not reviewed by moderator and published This recipe is foolproof! Follow it exactly. It was amazingly easy and super flavorful. We made it with our ribeyes for Easter this year. Everyone loved it! Amazing, Ina, thank you. Guest 2012-04-08T18:31:40Z item not reviewed by moderator and published I love Ina...I watch her all the time. This sauce was amazing and the steaks were so delicious. She is an awesome cook... Guest 2011-11-05T19:10:52Z item not reviewed by moderator and published I had my best friend and her husband over for dinner. Her husband is one hard man to please. He absolutely loved this so much he asked for the recipe. This was incredible. The flavors compliment each other immensely. This is one that I adding to my recipe book. Thank you.

Guest 2011-10-14T14:28:05Z item not reviewed by moderator and published This recipe was good. The preparation of the ribeye as instructed by Ina was absolutely perfect. The meat was flavorful, not over-seasoned, moist, and had perfect texture. Let me stipulate that it's been a while since I've had bernaise sauce, but my bernaise sauce tasted really buttery. The buttery flavor was the last thing on my palatte after eating it. So, I may use a little less butter next time, but the consistency was good and I still finished all of it. Allyson C. 2011-09-16T11:44:15Z item not reviewed by moderator and published The steak was great but I messed up the sauce. My problem is when I take the top off the blender to add the butter the contents fly out. Any suggestions other than a new blender? Mary B. 2011-09-04T14:58:44Z item not reviewed by moderator and published I just want to say thank u Ina for this recipe.

We did not make the bernaise sauce as we have that all the time but utilized your method for cooking the steaks and stole your roquefort butter recipe from your postcards in Paris episode for the topping along with your basil potato pureee another 5 star recipe. The steaks were amazing as well as your previously listed recipes. Thank u for making this the best brithday ever and kudos to my chef hubby who trusted your recipes, in this instance it was a major payoff, the last time I had a melt in your mouth steak I was at Ruth Chris's or Morton's in Houston, tonight we matched that in our very own home. Try this recipe for the steaks and the above ref. they rock: Melynda I. 2011-08-16T00:25:49Z item not reviewed by moderator and published Simply Delicious! Jessica Viccari 2011-03-13T14:04:45Z item not reviewed by moderator and published I must have done something wrong...it was thin like water. The only thing I can think of is that I did not reduce the wine and vinegar long enough.

I tried to make a rue and then add the watery mixture, but it lumped up on me. I will try it again though...the flavor is delicious...just not the right consistency. randerso1 2011-03-08T19:26:17Z item not reviewed by moderator and published I made this recipe for my husband last night. It was wonderful, easy to follow and got rave reviews from my husband. The sauce was exceptional...thanks Ina! Anne W. 2011-02-13T13:43:10Z item not reviewed by moderator and published I love bernaise sauce and have been looking for an easy to make version. Guest 2011-01-08T15:53:02Z item not reviewed by moderator and published This is a classic Bearnaise sauce recipe brought up to modern standards by using a blender. I love Bearnaise except for one thing. The vinegar. It always overpowers the sauce so I just leave it out and only use white wine. It makes a world of difference. Also, finish it off with a pinch of Cayenne pepper. Delish!

claregirl 2011-01-07T14:08:08Z item not reviewed by moderator and published The sauce would have been good if the vinegar hadn't overpowered it. I tried everything to tame the vinegar and it still didn't help. Next time I will cut the vinegar out or substitute a medium white wine. Guest 2011-01-05T23:11:28Z item not reviewed by moderator and published The recipe is delicious...as always with Ina. Kris080903 2010-12-30T22:18:21Z item not reviewed by moderator and published This is ridiculously delicious and so easy to make. It's a very elgant dish that everyone enjoyed, just fabulous. Very nice to serve at a dinner party and it WOWED my guests. Thanks, Ina. Eileen L. 2010-12-30T19:39:56Z item not reviewed by moderator and published Ina we are just two like yourselves, this seems like a large amount to make for one dinner of two steaks.

Can it be halved? or kept any length of time? Thanks! Alice Tuthill alliemaryeh57 2010-12-30T14:13:48Z item not reviewed by moderator and published This sauce tasted just like the ones I have had in fancy restaurants. I used red wine vinegar since I didn't have white wine vinegar, but I used more white wine to make sure the vinegar didn't overpower the flavor, as mentioned below. I served it with New York strip steaks, cooked in the same way as the recipe describes, and they were perfect. Yummy! Catherine N. 2010-12-26T11:39:53Z item not reviewed by moderator and published Really delicious. Any easy way to prepare a steak on a cold night. The sauce was surprisingly easy. I just kept the vinegar mixture in the saucepan and used an infusion blender to mix with the melted butter. It worked beautifully and saved on clean up of the blender. I didn't have tarragon (was a last minute decision) and just used parsley and thyme. I'm sure it would've been so much better with tarragon.

Consistency was great. A bit vinegar-y, may need to boil down a bit longer. Will keep tarragon on hand now and make this easy, decadent sauce more often. Jennifer V. 2010-12-13T19:28:31Z item not reviewed by moderator and published Worthy of a world class Steakhouse right in your own kitchen. HBSheila G 2010-11-23T20:54:07Z item not reviewed by moderator and published I only made the sauce since that's what I was searching for. I served it with grilled salmon finished on an oak plank. It was my first time making it from scratch and it was easy and delicious ! simmering the made the house smell of vinegar , so might either cut down on that next time and substitute with just white wine LAURIE E. 2010-10-31T09:39:05Z item not reviewed by moderator and published This is a great recipe. The bernaise is delicious and incredibly easy to make. Thanks, Ina! Mary G.

2010-10-16T10:57:07Z item not reviewed by moderator and published I was excited to come across a bernaise recipe that did not call for the double-broiler, whisking method. I served this over a tenderloin and it was fabulous. I'm hosting a dinner party this week and will be serving it, again. WrightStepher 2010-10-11T02:24:29Z item not reviewed by moderator and published This recipe is so delicious!! I cook for my family of 4 and this was a perfect meal for everyone. My dad usually just grills steaks and I really wanted to try a different way to cook steaks and pan seared steaks were absolutely perfect! The sauce was a great addition to the whole meal, but just a word to the wise. Do not let the sauce sit for longer than 20-30 minutes max. I made it first to get it out of the way and thinking it would be fine just leaving it alone until everything else was ready.

An hour later, steaks done I put the sauce on the table and it had a little vinegar taste, something it did not have before. Before it was PERFECT!!! Have fun with this recipe!! Kathryn S. 2010-09-09T04:25:44Z item not reviewed by moderator and published There are two ways to make Bernaise sauce: the hard way with the double boiler, and the easy way with Ina's recipe in the blender. Using her list of ingredients, I have never had the recipe fail. You will not need the entire two sticks of butter. one and one half works for a smooth, velvety delicious sauce. Joel O. 2010-06-22T11:30:58Z item not reviewed by moderator and published I made this last night for my boyfriend for dinner.. he was in love! what a great sauce.. it was so flavorful and creamy and just darn good! Tasted great with veggies too! Ina I LOVE YOU! monique h.

2010-05-20T17:11:11Z item not reviewed by moderator and published Looked for a recipe for Bernaise Sauce and decided to try this one. Very simple and easy to prepare. I prepared the steaks and sauce for my family and also tried the roasted asparagus. Have always loved Bernaise and a local restaurant serves their asparagus with this sauce so this time it actually did double duty and was very pleased with it. Now if we could just get some of the calories out of it LOL. Thank you for sharing. Elsie K. 2010-04-15T16:20:05Z item not reviewed by moderator and published Made this dinner for friends last night. Our friend was a chef at a steak restaurant and said this was by far the best Bernaise he had ever had. We grilled the steaks to medium rare and the sauce added such a great flavor. Had to send our friend home with the leftovers b/c he loved it so much!! Such an easy, yet flavorful sauce. Will definitely do this dish again!! We did add a couple dashes of hot sauce to the Bernaise which added a little kick as well. So good!

Kayci L. 2010-04-05T21:00:08Z item not reviewed by moderator and published This was awesome. A little goes a long way. Since we try to eat healthy, I made 1/2 recipe and only used a tiny bit. But it's soooo worth it! If you only taste vinigar, it means you don't know how to reduce. 75mlange 2010-03-23T21:22:57Z item not reviewed by moderator and published I made this sauce to accompany beef tenderloin for Christmas dinner. Very easy to make and everyone loved it. jillmiller 2010-02-18T15:30:43Z item not reviewed by moderator and published this was the worst sauce I have ever tasted, It was like pouring pure vinegar on your steak. Horrible!!!! Alisha G. 2010-02-16T10:25:23Z item not reviewed by moderator and published I never thought I could make bernaise sauce, and this was so easy! I did make a couple of adjustments.

I reduced the butter to just one stick and the egg yolks to 2, and it made it very good and tangy. I'm sure if you did the 2 sticks and the 3 yolks, it would be just a little milder. I just didn't need as much as the recipe made, as I was only serving 3 people. Also, I didn't have tarragon, so I added a bay leaf to the reduction mixture and removed it before I put it in the blender. I really was absolutely delicious. Even if you're not an experienced cook, you CAN make this sauce! Caroline R. 2010-02-15T00:54:27Z item not reviewed by moderator and published Grilling the steak and adding lobster meat sent this meal from wow to WOW!!! I couldn't believe how easy this was! Denise M. 2010-02-14T19:20:17Z item not reviewed by moderator and published I have tried many bernaise sauce before and this one is really easy and tasty. My husband told me this is the best he ever tasted.

I also boiled some white asparagus as a side dish and eat it with the sauce. Yummy,yummy...... Huey S. 2010-01-31T11:42:03Z item not reviewed by moderator and published I am not a great cook but this recipe made me look like one! It is simple, fairly quick and the instructions are very clear. I've done it three times and it is better than at the restaurant!!! Well done!!!! Hector R. 2010-01-28T03:39:12Z item not reviewed by moderator and published I've never had good luck with steaks. Even though I can get virtually any cut of meat in a restaurant and have it at least somewhat tender, it never turns out for me at home. This was no exception. The steak was tougher than I like it, but it was very flavorful and I put the preparation blame on myself. The sauce was absolutely amazing. I know it's terrible for you, but it is SO GOOD. We ate the leftover sauce the next morning poured over toast and soft boiled eggs. Mmm.

Hollandaise sauce is good, too, but I love the vinegar kick in this sauce. I used white wine vinegar because I was unable to find champagne vinegar in 3 different stores, nor fresh tarragon (I know, crazy.) I used dried tarragon and it was still delicious. jennilla 2010-01-04T10:48:20Z item not reviewed by moderator and published I have always been intimidated by a hollandaise base sauce, but this recipe is indeed foolproof. Moreover, I neglected to buy tarragon so I used some fresh rosemary instead, and everyone commented how wonderful the sauce was. Alison M. 2009-12-09T17:01:50Z item not reviewed by moderator and published So delicious and super easy. Rebecca K. 2008-12-27T16:33:18Z item not reviewed by moderator and published Out of control good. In a blender no less. I am inventing things just to eat this sauce on! I used the white wine vingar (what I had on hand) and it was great.

Fresh tarragon all the way. And, I ahve a new way of cooking steaks on the stove. It was so easy turned out really great. Maybe I should go back on Atkins so I can eat this all the time (LOL!). B F. 2008-11-22T09:17:01Z item not reviewed by moderator and published so easy and delicious! I made asparagus the next night and used the sauce on that. will definitely make this again. Victoria L. 2008-11-17T10:40:29Z item not reviewed by moderator and published This recipe looked great, tasted fantastic and Ina's directions were easy to follow. laurel r. 2008-06-02T16:33:36Z item not reviewed by moderator and published Easy and delicious. I roasted salmon and served with the bernaise sauce! Ina does it again!! Kathy S.

2008-05-22T14:47:59Z item not reviewed by moderator and published Ina, I really love this recipe a lot...I actually made it on a weeknight and it was so quick and easy. The bernaise sauce is absolutely delicious on the steaks, and secretly on the potatoes as well...I admit I had to dip them in it. I would recommend this recipe this recipe to anyone and highly recommend it! Thanks so much Ina, this one is a great one! Justin White Justin W. 2008-05-19T22:03:56Z item not reviewed by moderator and published I was apprehensive because it looked too easy, but my guests were BLOWN AWAY w/ the sauce. Served over aspagus and could not have been happier. I've made bernaise from scratch before, but this was easier, and probably better!!!!!!!!! Bob S. 2008-01-23T20:48:03Z item not reviewed by moderator and published I love INA. This Bearnaise was easy to make and the best I've ever had.

The steaks were easy and so juicy and yummy too. jaybirdcrow 2008-01-01T14:58:48Z item not reviewed by moderator and published my husband just made this recipe for my birthday dinner. it was the easiest bearnaise sauce and was fantastic with our steaks. anyone with a blender could make this great sauce!! julie m. 2007-07-28T21:11:33Z item not reviewed by moderator and published I have always loved bearnaise but never actually made it. I used filet mignon instead of ribeye because it is much leaner. I mean how many calories are in the bearnaise with 2 sticks of butter?! This was so easy to whip up in the food processor. I'll definitely make it again! MARY M. 2007-04-03T15:46:07Z item not reviewed by moderator and published I followed Ina's directions to make the sauce 1 hour ahead, leave in blender, then add very hot water right before serving.

When I took my first bite of the delicious steak, the lukewarm to cold sauce did not work for me. I like my food hot, and this sauce, while it had great flavor was too cold for my taste. Home Chef 4 Fun 2007-03-25T15:56:11Z item not reviewed by moderator and published I didn't have white wine, so I substituted Cooking Sherry Wine. Tasted AWESOME. This made quite a bit more than needed for 4-6 people, becuase it is so rich. Lots of ways to use leftovers because what doesn't go with butter and white wine? ANNE O. 2007-03-13T13:02:05Z item not reviewed by moderator and published I made this for Sunday dinner and it was fantastic. I substituted Delmonico's and followed the instructions on cook time exactly. I also made the Garlic Mashed from the Paris book as well. The Bernaise sauce came out wonderfuly and I am using the leftover sauce for Grilled Salmon. I highly recommend this recipe when you are in the mood for meat and potatoes. Yummy! Christine M.

2007-02-27T13:06:30Z item not reviewed by moderator and published The steak was tender and flavorful, and the sauce a terrific compliment. My 11 year old was eating the leftover sauce out of a spoon! RENEE C. 2007-02-18T20:44:24Z item not reviewed by moderator and published I MADE THIS SAUCE WITH BEEF TENDERLIONS AND EVERYONE THOUGHT IT WAS AWESOME! IT WAS EASY AND I WOULD MAKE IT AGAIN! SENA L. 2006-12-31T12:59:00Z item not reviewed by moderator and published Loved the sauce! Didn't have steak so I broiled salmon instead. Very rich! Casie H. 2006-06-23T23:03:26Z item not reviewed by moderator and published This was so easy to prepare and foolproof. The key is to have the steak thin - just like in the bistros. The sauce was a hit and my picky kids asked for seconds.

I used "I Can't Belive It's Not Butter" instead of the real deal and it was fine. I added a touch of lemon into the saue at the end and it gave it a nice kick. No more store bought bernaise for me! The beans, the potatoes, the steak - all took about 30-40 minutes to make and we had a fabulous dinner. CAROLINE H. 2006-06-19T19:47:40Z item not reviewed by moderator and published This was a special dinner for my love,he has been away with work and it was a wonderful treat for him.I made the whole dinner menu added what we call fun bread,I just get some nice fancy bread from a bakery and it makes a secial treat also. Thanks for the wonderful dinner and recipes.Melissa E. Melissa E. 2006-06-15T20:20:25Z item not reviewed by moderator and published I made the sauce with a beef tenderloin instead. The sauce was so good on the meat as well as on steamed asparagus. It was much easier to prepare than I thought.

My husband joked he could drink it as a milkshake it was so good! DANIELLE H. 2005-10-06T15:36:09Z item not reviewed by moderator and published Absolutely fantastic! I am not a big meat eater, and virtually never like any sauces, but my hubby loves a delicious steak so I gave this a try. Boy, was I surprised! I loved every bit of this, steak and sauce both! I can't say enough good things about this -- this will be a regular at our house! Thanks!! Dianne DIANNE D. 2005-09-18T20:24:14Z item not reviewed by moderator and published The bernaise sauce was very good, but next time I make it, I plan on adding a little more white wine and a little less vinegar. drochawi 2005-03-30T10:56:48Z item not reviewed by moderator and published This recipe is the best. I highly recommend. PATTY T.

2005-03-19T16:20:09Z item not reviewed by moderator and published great. SONIA V. 2005-03-12T12:57:20Z item not reviewed by moderator and published TANYA R. 2004-06-27T07:07:50Z item not reviewed by moderator and published Easy and not too many ingredients not to heavy tastes just great.... ANITA C. 2004-06-23T13:55:29Z item not reviewed by moderator and published Food Processor - The pusher tube has a small hole it, for the butter to drip in... just like it's used for oil when making homemade Mayo..... After YEARS of cooking without one, I finally got one, and was like OMG... Duh ! - Greatest invention EVER !!!!! Single, LOVE TO COOK..

Cuisinart Prep 11 Plus dennisamattson 2014-02-10T05:45:13Z item not reviewed by moderator and published On TV Bearnaise - definition of bearnaise by The Free Dictionary Bearnaise - definition of bearnaise by The Free Dictionary Also found in: Thesaurus , Wikipedia . Béarnaise (ˌbeɪəˈneɪz) n (Cookery) (sometimes without capital) a rich sauce made from egg yolks, lemon juice or wine vinegar, butter, shallots, herbs, and seasoning [C19: French, from Béarn in SW France] ThesaurusAntonymsRelated WordsSynonymsLegend: Noun 1. bearnaise - a sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juice sauce - flavorful relish or dressing or topping served as an accompaniment to food Want to thank TFD for its existence? Tell a friend about us , add a link to this page, or visit the webmaster's page for free fun content .

Link to this page: QUICK QUIZ 1 shallot Pinch of capers Salad dressing Salt and pepper For the bearnaise sauce 2 tablespoons of white wine vinegar 2 tablespoons of water 1 shallot finely diced 2 tablespoons of chopped tarragon 1 tablespoon of chopped chervil 200g melted unsalted butter 3 large egg yolks Salt, pepper & cayenne pepper to season METHOD 1. surf anD turf with bearnaise sauce (SERVES 4) Cook for at least six hours at no more than 140degC until the meat is falling off the bone surf anD turf with bearnaise sauce (SERVES 4) INGREDIENTS 1 fore rib of beef around 500g 2 native lobsters 2 bunches of watercress.

Licence to grill; ITV's BBQ Champ judge Mark Blatchford steps up to the grill to show MARION MCMULLEN how to cook some sizzling summer treats Cook for at least six hours at no more than 140oc until the meat is falling off the bone surf anD turf with bearnaise sauce (SERVES 4) INGREDIENTS 1 fore rib of beef around 500g 2 native lobsters 2 bunches of watercress.

They du like to relax you RECIPE FOR THE WEEKEND STEAK FRITES AND BEARNAISE & BEARNAISE FRITES STEAK olive oil 12 cherry tomatoes on the Serves 4 4 x 220g Rump vine (cut to four) (cut 2 cm) steaks 20g basil 50ml extra virgin 1/2 tsp garlic powder 1/4 tsp fresh chopped thyme 1/4 olive oil 4 egg yolks 2 tbsp tarragon vinegar 1 tsp lemon 1/4 tsp sea salt juice 1 tsp dried chilli flakes 2 tbsp olive oil 2tbsp water 2 tbsp chopped tarragon 250g melted, unsalted 200g rocket 50g finely-grated butter parmesan 1 tsp lemon juice extra virgin Each week, one of Scotland's top chefs shows you how to make great food for the weekend. Béarnaise Sauce recipe | Epicurious.com 1 tablespoon (or more) fresh lemon juice 1 tablespoon finely chopped fresh tarragon Advertisements Preparation Melt 1 tablespoon butter in a small saucepan over medium heat.

Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely. Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup. Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.

Exclusive Offers Write Review I LOVE béarnaise sauce & this is an excellent recipe for making it. I find it pretty easy--much better than a double boiler method. I just have to make sure I buy fresh tarragon at the farmer's market the week I want to make it. Think I added a bit more extra shallots. Instead of running water until it got hot enough, I boiled it to put in blender [we are in severe drought in LA & should not run cold water to wait for hot]. Also, other pro-tip is that I skipped warming butter in small saucepan & just nuked butter in the glass measuring cup until foamy. Make sure you cover the butter w/ plastic wrap in microwave so it does not explode & poke 3 holes in it. yum! hollandc from los angeles / Flag if Inappropriate This recipe is technical, so not really easy in that sense, but it is a simple and delicious sauce to make once you have done it a few times. It tastes great on garlic baked country pork ribs, London broil and asparagus.

silenteagle999 from Ozark, Missouri / Steak Bearnaise Butter Recipes | Yummly steak bearnaise butter Recipes Which kind do you like? Main Dishes Delete Do you have any dietary restrictions? Yummly works best if you switch to our free mobile app. Would you like to try it? Yes Bearnaise Sauce Recipe - Food.com Mewnshine January 06, 2010 Mmm. . . bearnaise! This is so delicious, and so bad for you! I made it to go with grilled steaks for our anniversary, so I guess it's OK. I've also used it to complement my Recipe #327881 - and it's fabulous! Not an everyday dish, by any means, but definitely a special treat! Thanks. KrisLady January 02, 2009 A classic that never goes out of fashion! I made this with one substitution, I used my own home-made tarragon white wine vinegar for a more intense flavour. I also found a few tender young buds of tarragon in the garden! We served this with grilled chicken and wild rice salad for an elegant and delicious lunch today.

Made for photo tag - thanks Queen uh Cuisine! FT:-) Would you like to attach a photo to your submission? Browse The image has been attached to your submission. Close Are you sure you want to report this post for review? Yes, report it. You must be logged in to interact with the activity feed. Log in now Really Nice Recipes - Béarnaise Béarnaise Béarnaise to your Favourites... This recipes makes a delicious, creamy and very rich Béarnaise sauce, ideal for accompanying beef steak. Ingredients ½ teaspoon of lemon juice Preparation Time: 40 minutes Serves: 4 Method Peel and roughly chop one of the shallots and separate the leaves from the stalks of the tarragon (keeping both). In to a saucepan, put the chopped shallot, the stalks of the tarragon, the pepper corns, the bay leaf and the vinegar, bring to the boil and reduce the liquid by half. Remove the vinegar reduction from the heat and leave it to infuse for 15 minutes. Pour the vinegar reduction through a sieve into a bowl and put 1 tablespoon of it into a liquidizer.

In another saucepan, heat the butter until it has completely melted and is bubbling and then pour it into a jug. Add the egg yolks into the liquidizer, turn it on and then pour in the melted butter in a slow, steady stream. Once all the butter is in, season with salt & pepper, add the lemon juice and leave the liquidizer running for a further 30 seconds. Pour the béarnaise into a bowl. Peel and finely dice the remaining shallot and roughly chop the tarragon leaves. In a pan, heat the oil and cook the shallot for one minute until it is soft but not brown. Stir the shallot and tarragon into the sauce and serve. Notes - Béarnaise is traditionally served with beef steak . - Unlike mayonaise, which has raw egg yolks, in Béarnaise sauce the egg yolks are cooked by the melted butter. - The sauce can be made in advance by pouring it into a bowl and placing a piece of cling film/kitchen wrap on the surface of the sauce to prevent a skin forming. To reheat the sauce, simply put the bowl over a pan (smaller than the bowl) of hot (but not boiling) water.

The bowl should not touch the water as this can heat it too much which will split the sauce, resulting in taragon flavoured scrambled eggs.

Question: Served with a steak, which sauce is made with butter, egg yolks, white wine vinegar, and tarragon?
Answer: BÉARNAISE