Wednesday, November 22, 2017

Béarnaise Sauce

Simple Version:                                                               Serves 2 (as pictured above)
(Using Microwave & Food Processor) 


1 Shallot, minced (You can substitute onion, but only 1 teaspoon. Onion is not as mild.) 

1/4 (to 1/2) teaspoon of dried Tarragon (Taste after blended before increasing amount.)

1/4 teaspoon Kosher Salt (if using unsalted butter) 1/8 t (if salted butter)*

1 pinch of Cayenne Pepper 

1 pinch of Dried Mustard

Freshly Ground Black Pepper (Start with approx. 1/8 teaspoon. Taste before increasing.)

2 Egg Yolks 

2T White Wine Vinegar (I've also substituted White Wine.)

2T Heavy Cream


1/4 Cup Butter* 

Simple Instructions:

1.) Blend the first 9 ingredients on high until the mixture is approximately doubled in volume. 

2.) Meanwhile, microwave the butter until melted. Keep hot! (I use a glass 4 cup liquid measuring cup with handle, and simply cover with a plate.)

3.) When the 9 ingredients are thoroughly smooth, combined, & approx. doubled in volume. WHISK the butter in the pourable container, then SLOWLY DRIZZLE it down the feed tube of the food processor a little at a time, whisking again before drizzling the second half, especially if using salted butter.
If you pour the hot butter in to the egg mixture too quickly, it will result in "scrambled eggs."

It should be smooth & creamy, coating a spoon, slowly dripping ribbons along the surface.



If the sauce is too thin, you can microwave (in a microwavable safe bowl), but vigorously whisk every 20 seconds until it is creamy.
If it becomes too thick, add a few sprinkles of water, and blend.
If the sauce breaks (separates), keep pulsing the processor.
It should stay warm in the food processor; blend again immediately before serving.
If you need to keep it warm for 15 to 20 minutes, pour in a glass or metal bowl and place over a saucepan of warm (not simmering) water. Cover with skillet lid or plate, and whisk immediately before serving.

Serving Suggestion:
Filet Mignon
Green String Beans with paper-thin sliced tomato
Twice Baked Potato
Red Wine