Best French Bearnaise Sauce Recipes

Classic French Bearnaise Sauce image

Provided by Geoffrey Zakarian

Time 35m

Yield 1 cup

Number Of Ingredients 8

1 tablespoon black peppercorns
5 sprigs fresh tarragon, 2 whole, 3 chopped
1/2 cup white wine vinegar
3 shallots, finely minced
4 large egg yolks
1/2 lemon, juiced
2 sticks (1 cup) butter, clarified (see Cook's Note) and kept warm over low heat
Kosher salt and freshly ground black pepper

Steps:

Tie the peppercorns and 2 tarragon sprigs in cheesecloth and secure with butcher's twine to make a sachet. In a medium saucepan, combine the vinegar, shallots and sachet and simmer over low heat until the liquid is evaporated, 10 to 15 minutes. Let cool; discard the sachet.
In a medium bowl set over a double boiler, whisk together the egg yolks and lemon juice. Heat, whisking constantly, until the yolks are pale and slightly thickened. Slowly ladle in the clarified butter, whisking constantly, until the sauce is emulsified. If sauce looks like it is getting too thick, add water by the tablespoon until you reach the desired consistency. Remove from the heat and add the chopped tarragon and 1 tablespoon of the shallots. Season with salt and pepper.

French Bearnaise Sauce image

Provided by Sharon123

Categories Sauces

Time 17m

Yield 1 1/2 cups

Number Of Ingredients 8

2 tablespoons white wine vinegar
2 tablespoons dry white wine
1 tablespoon chopped shallot (or scallion,white part only)
1 tablespoon chopped fresh tarragon leaves (or 1 tsp. dried)
8 tablespoons unsalted butter (1 stick)
3 egg yolks
salt
fresh ground black pepper

Steps:

Combine the vinegar, wine, scallions, and tarragon in a small saucepan. Place it over high heat and boil until reduced by half, about 1 minute. Remove the pan from the heat and allow to cool to room temperature.
Melt the butter in a small saucepan.
Fill the bottom of a double boiler with water and bring it almost to a boil. Lower the heat so that the water is hot but not boiling.
Combine the egg yolks and the reserved scallion mixture in the top of the double boiler, and place the top over the bottom. Gradually whisk in the melted butter in a slow, steady stream. Continue whisking until the sauce has thickened. Season to taste with salt and pepper. Serve immediately. Enjoy!
Makes 1 1/2 cups.

Nutrition Facts : Calories 662.3, Fat 69.6, SaturatedFat 41.8, Cholesterol 540.4, Sodium 24.8, Carbohydrate 2.8, Sugar 0.4, Protein 5.7

FRENCH-QUARTER CATFISH WITH BEARNAISE SAUCE image

Categories Fish

Yield 6 servings

Number Of Ingredients 17

6 3/4 pound pan-dressed catfish, skinned (fresh or frozen)
3/4 cup French dressing
2 cups fine dry bread crumbs or Panko
1 tablespoon butter or margarine, melted
1/12 teaspoons fines herbes
1 1/2 teaspoons paprika
1 teaspoon instant minced onion
3/4 teaspoon salt
1/2 teaspoon celery salt
Bernaise Sauce
4 egg yolks
Juice of 1 lemon
2 cups (4 sticks) butter, melted
Salt and freshly ground peper to taste
2 tablespoons capers, drained
14 cup chopped fresh parsley
1 tablespoon tarragon vinegar

Steps:

Thaw fish if frozen. Wash and dry fish. Brush fish inside and outside with the French dressing; arrange in a shallow dish. Refrigerate, covered , for 1 to 2 hours, brushing French dressing over fish several times. In a large bowl, combine breadcrumbs, butter or margarine, fines herbes, paprika, onion, salt and celery salt; mix. Roll fish in crumb mixture, then arrange on a well-oiled shallow baking pan. Bake in a preheated 350 degree oven for 30 to 35 minutes, or until fish flakes easily when tested with a fork. While fish is baking, make Bernaise Sauce and keep warm. Bernaise Sauce: In the top part of a double boiler, beat egg yolks and lemon juice. Set top pan over bottom pan filled with hot water, and cook slowly, never allowing water in the bottom pan to come to a boil. Slowly add melted butter to egg yolks, stirring constantly with a wooden sppon. Add salt and pepper, capers, parsley and vinegar. Makes about 3 cups.