Bearnaise sauce/Recipes: Difference between revisions

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imported>Hayford Peirce
(another test, hopefully adding the recipe format; yes, close enough, I'll put in the recipe tomorrow)
imported>Hayford Peirce
(got the recipe established in its basic form. Tomorrow I'll rewrite the text a little to bring it into the Age of the Microwave; also, the Template needs tweaking)
Line 4: Line 4:
|align=  center
|align=  center
|name=    Bearnaise sauce
|name=    Bearnaise sauce
|howmany= 6-8
|howmany=  
|what=    servings
|what=    3/4 to 1 cup
|notes=  This recipe was inspired by that detailed by Marcella Hazen in her iconic book but has been modified in several small ways and has been completely rewritten. It is, however, well within the classic definition of a ragù as promulgated by the Italian Academy of Cooking.
|notes=  The methods used in this recipe are primarily those of "Quick Bearnaise" from the iconic 1961 ''New York Times Cook Book'' by Craig Clairborne, along with a few modifications, mostly of additional ingredients, from other sources, primarily the equally iconic 1964 ''Mastering the Art of French Cooking'' by Simone Beck, Louisette Bertholle, and Julia Child. There are literally thousands of different recipes for bearnaise but all of them are closely related in both basic techniques and primary ingredients.
|ingredients=*
|ingredients=*1 to 1-1/2 cup clarified butter — 1/2 to 3/4 pound
 
*1/3 cup wine vinegar, or tarragon vinegar
|categories=  
*1/3 cup dry white wine, or dry white vermouth
|related=
*1/3 cup water
*1 tablespoon minced shallots or the white part of green onions
*1 teaspoon dried tarragon, or 1 tablespoon fresh tarragon
*1/4 teaspoon whole thyme leaves
*1 large bayleaf
*1/4 teaspoon salt
*1/8 teaspoon pepper
*3 large or extra-large egg yolks
*2 tablespoons minced parsley
*tarragon to taste, probably about 1/2 to 1 tablespoon dried, more if *fresh
*lemon or lime juice (optional)
*salt and white pepper to taste
|preparation=#Melt the butter over the lowest possible heat without stirring. (Or use the microwave.)  Carefully set aside without disturbing the milky residue in the bottom of the saucepan.
#In a medium-sized saucepan bring the vinegar, wine, and water to a boil.  Reduce the heat slightly and add the shallots, tarragon, thyme, bayleaf, salt, and pepper.  Boil down until only 2 tablespoons, or a little less, of liquid remains.  Set the saucepan aside.
#Put the 3 egg yolks into the blender, cover, and beat for 30 seconds on high speed.
#Strain the vinegar mixture into the blender, cover, and beat for 30 seconds on high speed.
#Carefully skim off any milky foam on top of the butter.
#Place a funnel through the opening in the top of the blender cover.  Turn the blender to high speed.  Carefully spoon the melted butter into the funnel.  Add the butter slowly, so that it takes 1 to 2 minutes for all the butter to be absorbed.  Do not use any of the milky residue at the bottom of the butter.  The béarnaise should be very thick.
#Taste the sauce, and season carefully with additional salt and white pepper and perhaps a few drops of lemon juice or vinegar.
#Add the chopped parsley and another teaspoon or so of tarragon.  Blend on very low speed for a few seconds.
#Scrap the sauce into a serving dish.
|categories= [[French cuisine]], Sauces
|related= [[Hollandaise sauce]]
}}
}}

Revision as of 17:24, 2 May 2008

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Recipes associated with the article Bearnaise sauce.
Bearnaise sauce

Yields

'

3/4 to 1 cup

Ingredients
 
  • 1 to 1-1/2 cup clarified butter — 1/2 to 3/4 pound
  • 1/3 cup wine vinegar, or tarragon vinegar
  • 1/3 cup dry white wine, or dry white vermouth
  • 1/3 cup water
  • 1 tablespoon minced shallots or the white part of green onions
  • 1 teaspoon dried tarragon, or 1 tablespoon fresh tarragon
  • 1/4 teaspoon whole thyme leaves
  • 1 large bayleaf
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 large or extra-large egg yolks
  • 2 tablespoons minced parsley
  • tarragon to taste, probably about 1/2 to 1 tablespoon dried, more if *fresh
  • lemon or lime juice (optional)
  • salt and white pepper to taste
Preparation:
  1. Melt the butter over the lowest possible heat without stirring. (Or use the microwave.) Carefully set aside without disturbing the milky residue in the bottom of the saucepan.
  2. In a medium-sized saucepan bring the vinegar, wine, and water to a boil. Reduce the heat slightly and add the shallots, tarragon, thyme, bayleaf, salt, and pepper. Boil down until only 2 tablespoons, or a little less, of liquid remains. Set the saucepan aside.
  3. Put the 3 egg yolks into the blender, cover, and beat for 30 seconds on high speed.
  4. Strain the vinegar mixture into the blender, cover, and beat for 30 seconds on high speed.
  5. Carefully skim off any milky foam on top of the butter.
  6. Place a funnel through the opening in the top of the blender cover. Turn the blender to high speed. Carefully spoon the melted butter into the funnel. Add the butter slowly, so that it takes 1 to 2 minutes for all the butter to be absorbed. Do not use any of the milky residue at the bottom of the butter. The béarnaise should be very thick.
  7. Taste the sauce, and season carefully with additional salt and white pepper and perhaps a few drops of lemon juice or vinegar.
  8. Add the chopped parsley and another teaspoon or so of tarragon. Blend on very low speed for a few seconds.
  9. Scrap the sauce into a serving dish.
Notes:

The methods used in this recipe are primarily those of "Quick Bearnaise" from the iconic 1961 New York Times Cook Book by Craig Clairborne, along with a few modifications, mostly of additional ingredients, from other sources, primarily the equally iconic 1964 Mastering the Art of French Cooking by Simone Beck, Louisette Bertholle, and Julia Child. There are literally thousands of different recipes for bearnaise but all of them are closely related in both basic techniques and primary ingredients.

Categories: French cuisine, Sauces
Related recipes: Hollandaise sauce
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