Best Quick Bearnaise Sauce Recipes

QUICK BEARNAISE SAUCE

Quick Bearnaise Sauce image

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

Ingredients

3 egg yolks
1/4 cup water
3 tablespoons white wine or chicken broth
2 tablespoons tarragon vinegar
2 teaspoons minced shallot
2-1/2 teaspoons minced fresh tarragon, divided
8 whole peppercorns, crushed
1/2 cup cold butter

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.

BACON-WRAPPED SHRIMP WITH QUICK BEARNAISE SAUCE

Bacon-Wrapped Shrimp With Quick Bearnaise Sauce image

These are fabulous! Very easy to prepare and impressive for a romantic dinner or company! You can grill these or cook them under the broiler.

Provided by Little Bee

Categories < 30 Mins

Time 25m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise
1 tablespoon minced shallot
1/2 teaspoon dried tarragon, crushed
1 1/2 teaspoons red wine vinegar
1/8 teaspoon fresh ground pepper
16 large shrimp, peeled, deveined, with the tail segment left on
8 slices smoked bacon, cut crosswise in thirds
16 wooden toothpicks, soaked in water for 20 minutes and drained

Steps:

For the béarnaise sauce: Combine the mayonnaise, shallots, tarragon, vinegar and pepper in a small bowl.
Cover and let stand at room temperature to blend the flavors, at least 1 hour.
Wrap a bacon strip around each shrimp, securing the bacon with a toothpick.
Broil: 5 minutes until bacon starts to crisp.
Turn shrimp and broil another few minutes until bacon is crisp all the way, remove and drain on paper towels.
Keep shrimp warm.
Or For Barbeque: Prepare barbecue (medium-high heat).
Brush grill rack lightly with oil.
Grill, covered, turning once, until the bacon is crisp and the shrimp is firm, about 8 minute.
Remove toothpicks and serve immediately with the sauce.