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Easy Blender Bearnaise Sauce Recipe |
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Hollandaise’s Bolder Brother
Bearnaise sauce is actually simply a tweaked version of Hollandaise sauce – consider them
brothers. Whereas hollandaise sauce is better for more delicate flavors of fish and vegetable, béarnaise adds the flavorings of shallots and tarragon along with the acidity provided by tarragon (or white wine) vinegar standing in for the lemon juice. As a result you will find it is better with grilled meats, especially on a tender filet mignon, although given enough time you will be putting it on top of almost everything!
This recipe calls for simmering herbs into a reduction of white wine and tarragon vinegar, and as all other times when using fresh herbs, its important to taste the spectrum of flavors it offers from fresh to cooked. As such, you’ll notice this recipe calls for adding herbs at various stages in order to produce a much deeper and noted flavor than other Blender Béarnaise sauce recipes.
Easy Blender Bearnaise
What You'll Need
- 3 egg yolks
- 1 stick butter
- 1 tablespoon minced shallot
- 1/2 teaspoon chopped tarragon
- 2 tablespoons dry white wine
- 2 tablespoons tarragon vinegar
- 1/2 teaspoon each salt and white pepper
- A dash of hot sauce
Instructions
1.)Add shallots, tarragon, wine, vinegar, salt and pepper to a small saucepan. Simmer on low heat until the amount of liquid reduces to about 1 tablespoon.
2.)Combine with yolks and hot sauce in a jar blender. Puree.
3.)Heat the butter in a pot until it starts bubbling; there should be a faint nutty aroma.
4.)With the blender on, add the butter in a slow and steady stream. When you're out of butter, you're done!
5.)Thin if necessary with extra water. Serve immediately or keep warm in a water bath.
We hope you enjoy our recipe! Make sure to leave your comments and let us know what you think!
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