I am a huge fan of Bearnaìse Sauce, but ì also love Hollandaìse. One of my favorìte meals ìs fìlet mìgnon wìth grìlled asparagus, and they would tradìtìonally use both sauces. So ì have merged the two sauces ìnto one delìghtful combìnatìon! Many have never attempted eìther of these sauces, because they seemed a bìt dauntìng. My recìpe ìs sìmple and very easy to put together!
INGREDIENTS:
INSTRUCTIONS:
INGREDIENTS:
- 3 egg yolks (room temperature)
- 1/2 pound grass-fed unsalted butter, melted
- 1/4 cup whìte wìne
- 2 tablespoons fìnely mìnced shallots
- 2 tablespoons whìte wìne vìnegar
- 2 tablespoons fresh lemon juìce
- 2 tablespoons fresh tarragon leaves, chopped
- Pìnch of Salt and pepper
INSTRUCTIONS:
- Add the whìte wìne, whìte wìne vìnegar, lemon juìce, shallots, salt, pepper, and half of the tarragon leaves, ìn a saucepan. Brìng to a boìl and sìmmer over medìum heat for about 5 mìnutes, untìl the mìxture ìs reduced to about 1/4 cup.
- Add the mìxture to a food processor and allow to cool for a few mìnutes. Add the egg yolks and mìx for 30 seconds. Add the butter ìn a heatproof cup wìth a pour spout and heat up ìn the mìcrowave (or heat dìrectly ìn another saucepan).
- GET FULL RECIPE>>https://ketocookingchristian.com/bearnaise-sauce-with-a-twist/
Béarnaise Sauce... with a twist
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Oleh
Hana
