Bearnaise sauce

Bearnaise sauce

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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • salt - 1 tsp
  • flour - 3 Tbsp
  • butter - 3 Tbsp
  • egg yolks - 8 item
  • cold water - 2 Tbsp
  • oil - 1 Tbsp
  • salt and pepper - 1 item
  • cognac - 3 Tbsp
  • white vinegar - 1/3 c
  • butter or margarine, divided - 1 c
  • finely chopped shallots or onions - 2 tsp
  • grated Swiss or Parmesan cheese - 1 2
  • dried tarragon, crushed - 1/2 tsp
  • whole black peppercorns, crushed - 8 item
  • dash of dried tarragon, crushed - 1 item
  • dash of dried chervil, crushed - 1 item
  • or about 5 c
  • sugar helps the onions to brown - 1/4 tsp
  • boiling brown canned beef stock or 1 qt - 2 qt
  • dry white wine or dry white vermouth - 1/2 c
  • hard-toasted French bread, cut in rounds - 1 item

How to make bearnaise sauce:

Cook the onions slowly in the butter and oil in the covered saucepan for 15 minutes or longer. Uncover; raise heat to moderate and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently until the onions have turned an even, deep, golden brown. While cooking, sprinkle in the flour and stir for 3 minutes. Away from heat, blend in the boiling liquid. Add the wine and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning. Set aside uncovered until ready to serve. When ready to serve, return to simmer. Just before serving, stir in the cognac (if desired). Pour into a soup tureen or soup cups over the rounds of bread. Sprinkle cheese on top of soup. (Instead of pouring soup over bread rounds, bread may be place on top of the soup before cheese is added.) Servings for 6 to 8.

Recipe categories: Microwave, < 15 mins, Condiments, etc..

Rating:
Bearnaise sauce
3.6
Average rating: 3.6 of 5, total votes: 8
Cook. Time: PT7M
Total Time: PT7M


Cause of complaint:

Related ingredients:
sugar, salt, brown sugar, baking soda
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