Versatile Bernaise sauce
From midgelet 14 years ago
- 5 minutes to make
- Serves 10
I bought a n expensive little jar of imported Bernaise sauce which could be served cold or warmed. So I adapted several recipes and came up with the following which I served over grilled Porterhouse steak plus a nice sauce over cooked veges I adapted the flavor to my liking and the guar gum thickened the sauce and prevented separation when cold keeping it creamy and smooth! Read more I am very proud of the sauce and how well it came out !!! See less
Ingredients
- 4 Tbs chopped fresh tarragon or dill shopping list
- 1 small shallot finely chopped shopping list
- 1/4 cup white dry wine shopping list
- 1/4 cup champagne or wine vinegar shopping list
- 4 large egg yolks, room temp shopping list
- 1 1/2 sticks butter melted and cooled a bit shopping list
- dash Dijon mustard shopping list
- dash sugar if desired ( if you think flavor is too sharp or pungent ) shopping list
- dash bovril ( beef extract ) optional but adds nice hint shopping list
- salt and pepper to taste shopping list
- 1 tsp of guar gum or as needed to thicken shopping list
- light or heavy cream to thin if needed when sauce is cold shopping list
How to make it
- In a heavy duty sauce pan, place the fresh herbs, shallots ,wine and vinegar and cook over medium heat to boiling and reduce the mixture to a few Tbs.
- Cool.
- Place cooled herb mixture in a blender with the egg yolks, Dijon, bovril and blend on high speed to combine.
- Slowly add the melted cooled butter in a steady stream , blending on high.
- Return mixture to a heavy duty sauce pan and on low -med heat constantly whisk mixture a few minutes then add the guar gum, whisking till thickened.
- Do not let boil or eggs will curdle, lift pan off burner above heat if needed when whisking; of course use a double boiler if you wish.
- Salt and pepper to taste.
- Add a dash of sugar if desried if too pungent
- At this point the mixture may be served warm , place in a serving sauce bowl.
- Whem warm it is great over grilled steaks , roasted
- potatoes , cooked vegetables especially asparagus or even pasta
- OR
- Cover mixture and chill well
- If too thick when chilled, stir in a bit of cream to thin.
- When chilled it's just a delcious cold as it is warm .
- When cold it makes a wonderful spread for meat sandwiches or even over hot grilled steaks, again as a sandwich spread or on anything you wish to put it on!
- Note: guar gum may be purchased at natural food stores as well as some Indian grocers
People Who Like This Dish 4
- chichimonkeyface Albany
- quaziefly ALL POINTS
- charrm1 Gatineau, Canada
- crazeecndn Edmonton, CA
- clbacon Birmingham, AL
- midgelet Whereabouts, Unknown
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
wow, I never thought what was in bernaise, soumds yum
chichimonkeyface
in Albany loved it
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