Recipe by BRIDGETCLARK
"Bearnaise sauce is delicious, but can be difficult to make over a stove because it breaks (much like hollandaise). Here is a fool-proof recipe that will surely impress your dinner guests! Keeps for 1 week in the refrigerator."
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dried minced onion
ground black pepper
I wanted a béarnaise sauce to serve with grilled sirloin for this evening's dinner, but this didn't work out well with steak, the flavor profile just wasn't right. It certainly thickened up beautifully and was easy enough to make, but lacked that richness and depth of flavor that you expect from a béarnaise sauce. Also, it was a little too lemon-y, and I thought it could have used more tarragon. You can buy pasteurized eggs specifically for recipes like this calling for raw egg yolks, and I typically buy them half a dozen at at time (they're more expensive). Not a total disappointment for us because I think this would be good on steamed asparagus, instead of hollandaise, and even on a poached egg. For our tastes, the good is that I'll probably occasionally sub this for hollandaise on some food, but the bad is it didn't work on grilled beef. Sorry Bridgetclarke for a mediocre review.
hands down better than any sauce you can throw on a steak...KEY to Bearnaise sauce is letting the egg yolks come to room temp before throwing them in the blender.. Temper the eggs with the wine mixture then hit it with the hot butter.. make sure that blender is on high while adding the hot mixtures so the eggs don't cook. i also use vermouth instead of white wine.
* Percent Daily Values are based on a 2,000 calorie diet.
Blender Bearnaise Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 119
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