Recipe

Bearnaise Sauce Recipe

	Kismet / All my dishes 1 year, 8 months ago If you don't mind going to a little extra trouble,this really makes a hamburger taste different,also can dip your roast beef in it and, or, use on fish,I've even used it as a cracker dip . Prep:30m Cook:30m Servings:12	Kismet
	a little difficult

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kochhexe

Ingredients

Bearnaise sauce is not made like mayonnaise nor does it taste or look like mayonnaise.As far as I know bearnaise sauce that I've eaten does not contain wine,chervil,tarragon vinegar,or cayenne pepper,or not strained through a sieve.Don't know why? Just told when I was given this recipe,by a young french lady when we were stationed in the Air Force.All I know is the work is worth the taste afterward,atleast for me.

Directions

Take a small pan,place 1 teaspoon grated green onions

1/4 teaspoon white pepper

1 teaspoon salt

2 teaspoons dried tarragon leaves,rubbed together,to release the flavor in the leaves

2 drops of anise oil

4 Tablespoons of vinegar

Heat on low until the vinegar is reduced about 1/3

Stir all the time.Remove from heat and coo alittle

Beat 5 egg yolk,will

Add them to the other mixture,gradually,stirring constantly and vigorously;

Place the pan back on the stove on very low ,gradually add about 6 oz of melted butter,stir well--Do not let the sauce come to more then just a simmer--Making sure when you add the melted butter it is warm and not hot

Stir until the butter until like heavy cream

The egg yolks cooking will make the sauce thicken

Remove the sauce from the stove just as it thickens well

Let it cool slightly

Serve it warm or cold--never hot--

I made my hamburger,just like I always do,Lettuce,Tomato,Dill pickle,slice red onion,Spread the hamburger bun pretty heavy with the sauce.--Not for everyone--but I liked it.

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Comments

kochhexe 1 year, 8 months ago said:
Yes, that is the classic - but i did not know about the aniseed oil - wonder where i can get it. in order to make mine just a little bit 'tastier', i take clarified butter and heat it until it is 'almost' bronwed. when it is cooled down a bit, a add it, drop by drop, to the ready mixture. i do the same with my hollandaise sauce. gives it a 'hardier' flavour.
yes, these freshly made sauces do taste so much better then the ones out of bottles, bags, boxes :-)
thank you for posting - and reminding me to make this again when asparagus time arrives!
Renate

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