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Bernaise Sauce

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  • Bernaise Sauce

    Anyone have a recipe for this that they have made and liked? Would love to have a recipe for this to put on Salmon. Thank you

  • #2
    Re: Bernaise Sauce

    I had this in my files to try... Ina always has good recipes..


    Steak with Bernaise Copyright, 2004, Ina Garten, All Rights Reserved
    Show: Barefoot Contessa
    Episode: Wedding Anniversary
    This recipe is available for a limited time only. Why?





    For the sauce:
    1/4 cup Champagne or white wine vinegar
    1/4 cup good white wine
    2 tablespoons minced shallots
    3 tablespoons chopped fresh tarragon leaves, divided
    Kosher salt
    Freshly ground black pepper
    3 extra-large egg yolks*
    1/2 pound (2 sticks) unsalted butter, melted
    6 (1-inch thick) rib eye steaks
    Olive Oil
    Coarsely ground black pepper


    For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
    Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.

    Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.

    Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.


    *RAW EGG WARNING
    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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    • #3
      Re: Bernaise Sauce

      Janna.. that's the recipe that I use and it turns out perfect each time! I have done it with either vinegar and I can't tell the difference. (The champange one was quite pricey and when I had no more left I used the regular white vinegar)

      Yummy!
      Tessa

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      • #4
        Re: Bernaise Sauce

        I just used the one from Trader Joe's this am since I was to lazy to make and it was awsome I think i wouyld use it again instead of making my own...

        Food gal

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        • #5
          Re: Bernaise Sauce

          [QUOTE=Tessa;252249]Janna.. that's the recipe that I use and it turns out perfect each time! I have done it with either vinegar and I can't tell the difference. (The champange one was quite pricey and when I had no more left I used the regular white vinegar)

          Yummy![/QUOTE]

          Thanks Tessa.. I knew I saved it to try.. You can never go wrong with Ina's recipes.

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