Blender Bearnaise Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vinegar, tarragon
1 tsp: Tarragon leaves,
6: Shallots,
2 tbsp: Wine, white
4: Egg yolks,
1/4 tsp: Salt,
1/4 tsp: Dijon mustard,
1/8 tsp: Bovril, meat glaze
1/8 tsp: Sauce Robert,
1 cup: Butter,
Directions:
Escoffiers Sauce Robert is available at fine food stores. Mince
shallots. In small pan, heat tarragon vinegar, tarragon, shallots,
and wine, and simmer until almost all liquid is absorbed. Blend
mixture in blender; add egg yolks, salt, mustard, Bovril, and Sauce
Robert. Blend for 15 seconds. Heat butter until sizzling hot.
Immediately pour hot butter in steady stream into running blender.
Blend until thick. Hint: If you pack bearnaise sauce immediately into
preheated thermos, it will hold perfectly for 1 hour. This works for
hollandaise too.
Source from luhu.jp
shallots. In small pan, heat tarragon vinegar, tarragon, shallots,
and wine, and simmer until almost all liquid is absorbed. Blend
mixture in blender; add egg yolks, salt, mustard, Bovril, and Sauce
Robert. Blend for 15 seconds. Heat butter until sizzling hot.
Immediately pour hot butter in steady stream into running blender.
Blend until thick. Hint: If you pack bearnaise sauce immediately into
preheated thermos, it will hold perfectly for 1 hour. This works for
hollandaise too.
Source from luhu.jp
Tags
Sauces