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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.
Aioli – West Mediterranean sauce of garlic and oil; 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]
A Béarnaise sauce is simply clarified butter, an egg yolk, a shallot, a little tarragon vinegar. It takes years of practice for the result to be perfect.[5] Where does it state or suggest in that note that "it takes years of practice for the result to be perfect".
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Barbecue sauce – Sauce used as a marinade, basting, topping, or condiment; Béarnaise sauce – Sauce made of clarified butter and egg yolk; Béchamel sauce – French white sauce based on roux and milk; Black pepper – Ground fruit of the family Piperaceae
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Béarnaise and its children are often used on steak or other "assertive" grilled meats and fish. Sauce Choron is a variation of Béarnaise without tarragon or chervil, plus tomato purée. [31] [32] Sauce Foyot (or Valois) is Béarnaise with meat glaze. [31] [33] Sauce Colbert is sauce Foyot with reduced white wine. [34]
This pulled pork recipe is fork-tender and perfectly moist. That's all thanks to the flavorful cooking liquid that's spiked with brown sugar, dry mustard, sweet onions, and apple cider. Get the ...