Search results
Results from the WOW.Com Content Network
Béarnaise sauce (/ b ər ˈ n eɪ z /; French: [be.aʁ.nɛz] ⓘ) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. [1] The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
For premium support please call: 800-290-4726 more ways to reach us
30 mL (2 tablespoons) tarragon vinegar; 30 mL (2 tablespoons) sherry wine vinegar (or dry white vine) 1 shallot; 2 egg yolks; 75 - 100 g (1/3 - 1/2 cup) 3 - 4 oz melted butter (warm but not hot) salt and cayenne pepper to taste; 1 tablespoon fresh chopped tarragon; 1 tablespoon fresh chopped parsley; Preparation. 1.
Collinet reportedly developed the recipe in 1836 for the opening of his new restaurant Le Pavilion Henri IV. [ 2 ] [ 3 ] [ 4 ] Using the traditional recipe for Hollandaise sauce , he replaced lemon juice with white wine vinegar , and added shallots , chervil , and tarragon . [ 5 ]
Stir in the lemon juice, then season to taste with salt and pepper. Place a chicken breast on each plate and drizzle with the pan sauce. Spoon the creamed corn onto the plate, garnish with the tarragon sprigs, and serve. Recipe from Heartland by Judith Fertig/Andrews McMeel Publishing, 2011.
For premium support please call: 800-290-4726 more ways to reach us
1. In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
For premium support please call: 800-290-4726 more ways to reach us