January 14 2020 recipe by Jill Wallentin![Jill Wallentin]()
, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Condiments
, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Condiments Quick and easy bearnaise sauce
What's the difference between béarnaise and hollandaise sauce? It's the flavoring. Béarnaise uses shallots and tarragon in a white wine vinegar reduction, while hollandaise use simple lemon. Elegant but easy, a drizzle of a rich, creamy herbal béarnaise sauce elevates any vegetable, fish or grilled meat.
USMetric
servingservings
Ingredients
Ingredients
- 2 tbsp 2 tbsp water
- 1 tbsp 1 tbsp white wine vinegar
- 2 tsp 2 tsp fresh tarragon, finely chopped
- 2 (2 oz.) 2 (60 g) shallot, finely choppedshallots, finely chopped
- 1 1 eggeggs
- 7 oz. 200 g butter
- salt and ground black pepper to taste
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Making low carb simple
Instructions
- Add shallots, water, white wine vinegar and tarragon to a sauce pan and bring to a boil. Simmer until the water is half of what it initially was. Strain the liquid to remove the shallot or blend it smooth for extra flavor.
- Crack the egg into a high and narrow mixing bowl or large glass measuring cup or beaker.
- Melt the butter in a pourable container, either in the microwave or on the stovetop.
- While using an immersion blender in one hand, with the other hand slowly pour the melted butter into the egg in the mixing bowl. Pour the butter in a thin steady stream while you keep blending. Note that the lower layer is supposed to turn white and creamy before you bring up the blender to the next layer. The bearnaise is ready when it's thick and fluffy.
- Add the tarragon "broth" to the butter sauce. Add salt to taste, and perhaps some more acidity, like a squeeze of lemon or dash of wine vinegar.
Thank you for your feedback. I don't believe the method used to melt the butter will have an impact on the final product. If microwave use is a concern for you, try giving the butter a stir after melting to distribute the heat and avoid hot spots.