BEARNAISE SAUCE II
This deliciously creamy herb sauce is so simple to make using a microwave, but if you do not have one, place your bowl over a pan of simmering water to heat it gently. Excellent German recipe for Bernaise sauce. Great on steaks, chicken, vegetables and fish.
Provided by CHELSEAROBERTSON
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 11
Steps:
- Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
- Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.
Nutrition Facts : Calories 157.7 calories, Carbohydrate 1.1 g, Cholesterol 143.1 mg, Fat 16.6 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 9.8 g, Sodium 234.8 mg, Sugar 0.2 g
POACHED EGGS WITH BéARNAISE SAUCE
This classic French egg dish makes an elegant brunch for Father's Day. Béarnaise sauce is a variation of hollandaise sauce with the addition of a flavourful tarragon vinegar reduction.
Categories Brunch
Time 25m
Yield Serves: 4
Number Of Ingredients 13
Steps:
- Fill saucepan with enough water to come 3 inches (8 cm) up side; stir in vinegar and bring to gentle simmer. Break cold egg into small dish or saucer. Holding dish just above simmering water, slip egg into water. Repeat with remaining eggs. Cook, in barely simmering water, for 3 to 5 minutes or until whites are set and yolks are cooked as desired. Remove eggs with slotted spoon; drain well on paper towel.
- Béarnaise Sauce: In small saucepan, cook white wine vinegar, wine, half of the tarragon and peppercorns over medium-high heat for 3 to 5 minutes or until reduced to 1 tbsp (15 mL). Strain and set aside.
- In small saucepan, heat butter over medium-high heat until melted and bubbling. Meanwhile, combine egg yolks, tarragon mixture, lemon juice and Dijon mustard in blender; purée until smooth. With motor running, pour bubbling butter into blender. Season with salt and pepper to taste. Stir in remaining tarragon.
- Place two English muffin halves on each of four plates. Top each muffin with arugula, poached egg and Bearnaise sauce. Serve immediately.
Nutrition Facts :
BEARNAISE DEVILED EGGS WITH CAVIAR AND FRIED SHALLOTS
Provided by Tyler Florence
Categories appetizer
Time 1h
Yield 24 deviled eggs
Number Of Ingredients 18
Steps:
- For the fried shallots: Fill a deep, heavy skillet with 1 inch of oil and heat to 350 degrees F.
- Slice the shallots thinly, and separate into rings. Dust with rice flour, and then drop into the hot oil. Fry until golden brown and crispy. Remove to a paper towel to drain. Season with salt and pepper.
- For the bearnaise sauce: In a small saucepan over medium-high heat, combine half of the tarragon with the shallots, vinegar and wine. Bring to a simmer and cook until reduced by half, about 10 minutes. Remove from the heat and set aside to cool.
- Blend the egg yolks and 1/4 cup of the bearnaise reduction together in a blender. With the blender running, add one-third of the melted butter in a slow, steady stream. Once the butter emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half of the tarragon, season with salt and pepper, and give the sauce one more buzz. Set aside in a warm spot to hold.
- For the deviled eggs: To make perfect hard-boiled eggs, place the eggs in a saucepan of cold water and bring to a boil over high heat. Once the water boils, immediately turn off the heat and let sit for exactly 14 minutes. Transfer the eggs to a bowl of cold water, let cool, and then peel.
- Slice the eggs in half, and then slice a sliver off the bottom so they will stand erect on the plate. Remove the yolks to a food processor.
- Season a bowl of cold water very generously with salt, and stir until dissolved. Rinse the egg whites in the salt water to remove any remaining yolk--this way, you season the eggs at the same time.
- To the yolks in the food processor, add 1/4 cup of the bearnaise sauce and the creme fraiche, mayonnaise, mustard and lemon juice. Process until completely smooth--you may have to add a few drops of water to loosen. Season with salt.
- Transfer the egg yolk mixture to a piping bag fitted with a large circle tip, and pipe the filling into the egg whites. Top with caviar, fried shallots and tarragon tips.
EGGS BENEDICT BAKE WITH BEARNAISE SAUCE
I've made this recipe for my family every Christmas morning for 10 years-it's a food tradition that we look forward to every year. Part of what makes this dish special is the croissants that make the egg bake extra light and fluffy. -Susan Triplett, Citrus Heights, California
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place half of the Canadian bacon in a greased 13x9-in. baking dish. Layer with croissants and remaining Canadian bacon. In a large bowl, whisk eggs, milk, green onions, onion powder, mustard, tarragon, salt and pepper until blended; pour over top. Sprinkle with paprika. Refrigerate, covered, several hours or overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Prepare sauce according to package directions. Serve with casserole.
Nutrition Facts : Calories 285 calories, Fat 17g fat (8g saturated fat), Cholesterol 200mg cholesterol, Sodium 707mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 14g protein.
QUICK BEARNAISE SAUCE
Bearnaise sauce is similar to Hollandaise but features wine and tarragon. This speedy recipe is delicious served over cooked vegetables or beef tenderloin. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 35m
Yield 1 cup.
Number Of Ingredients 8
Steps:
- In a small heavy saucepan, whisk the egg yolks and water. Cook and stir over low heat or simmering water until mixture bubbles around edges and reaches 160°, about 20 minutes. , Meanwhile, in a small saucepan, combine the wine or broth, vinegar, shallot, 1-1/2 teaspoons tarragon and peppercorns. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to 2 tablespoons. Strain and set liquid aside., Cut cold butter into eight pieces; add to egg yolk mixture, one piece at a time, stirring after each addition until melted. Stir reserved liquid and remaining tarragon into prepared sauce. Serve immediately.
Nutrition Facts : Calories 129 calories, Fat 13g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 95mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
EASY EGGS BEARNAISE
I got this recipe from a Bed & Breakfast site and really enjoyed it and so did my guests. Prep and cook times are a guesstimate. I never timed myself, when making it so I apologize. It's pretty quick though and very easy.
Provided by keen5
Categories Breakfast
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Place halved biscuits on a large platter.
- Layer with Canadian bacon or sprinkle with crumbled bacon.
- Sprinkle with cheese.
- Place in a 200° oven to keep warm.
- Scramble eggs until set.
- Cover biscuits with eggs and Bearnaise sauce.
- Garnish with fresh parsley and sprinkle with paprika.
Nutrition Facts : Calories 734.7, Fat 41.9, SaturatedFat 16.8, Cholesterol 496.1, Sodium 2343.8, Carbohydrate 47.2, Fiber 1.5, Sugar 9.3, Protein 41.3
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