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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.
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.
Béarnaise sauce – Sauce made of clarified butter and egg yolk; Garlic sauce – Sauce with garlic as a main ingredient; Hollandaise sauce – Sauce made of egg, butter, and lemon [8] Mayonnaise – Thick cold sauce; Remoulade – Mayonnaise-based cold sauce [9] Salad cream – Dressing similar to mayonnaise
Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let ...
In a large saucepan of boiling water, cook the peas until tender, 3 to 4 minutes; drain. In the same saucepan, melt 1 tablespoon of the butter in the cream.
In Romania, fried potatoes are sometimes served with mujdei, a popular garlic sauce, [27] or sprinkled with grated or crumbled brânză (a kind of sheep milk cheese). [28] Fries are a popular side dish with grilled steaks, schnitzels and mititei, and are also a frequent ingredient in shawarmas.
Tarragon is one of the four fines herbes of French cooking and is particularly suitable for chicken, fish, and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised tarragon sprigs are steeped in vinegar to produce tarragon vinegar. Pounded with butter, it produces an excellent topping for grilled ...