Which herb is contained in a sauce béarnaise

Rating: 4 stars. This a VERY good and extremely easy recipe. It's pretty difficult to mess it up if you follow the recipe. I run the onion, white wine vinegar, lemon juice, egg yolks, and all the spices through my food processor before adding them to the hot butter. Add the cream at the same time. One and a half minutes in the microwave on high is perfect. This will keep it smooth and very creamy.

Otherwise the eggs will set and it will be lumpy. If you want it thinner, whip in a small amount of COLD water. I have never had anything but raves for this recipe.

Read More. Most helpful critical review amydoll. Rating: 3 stars. This is the third time I've tried to make Bearnaise sauce from scratch, the second time in the microwave. Although this turned out the best, it still wasn't very good. It looked terrible. It was lumpy from the egg cooking. Taste was ok. However, I don't think I'll make it again, the little packets at the grocery stores you mix with butter and milk are so much better. Reviews: Most Helpful. Worked well, I tripled the recipe.

My one criticism is that I think there is a bit too much vinegar in the recipe and next time I will cut that part down a bit. Rating: 5 stars. This was so good and just like a restaurant. I did take others suggestions and cooked the sauce at 30 sec a time then took out of the microwave to stir before cooking again for 30 sec.

My DH raved about it and he is picky! Don't be afraid to try it you won't be sorry! This recipe turned out really well. I used a chardonnay wine instead of the vinegar, which added great flavor. To ensure the egg doesn't cook, make this recipe on the stove top. I think it was a combo of the heat control and too much butter into the sauce at one time.

I then went to my old faithful NY times cookbook and they also recomended the blender technique. This worked perfectly. San Francisco, CA. I've made these eggs 3 times now and they never last long on the table. A definite keeper! Used light mayo and light sour cream with good results. This one is the greatest trick I have ever been handed down in the French Kitchen. Throw the cooked down herb mixture into a blender with raw eggs and the cream, then turn the blender on high and dribble the melted hot butter very slowly into the blender.

London, England. This time I just used a pan of simmering water and a large Pyrex bowl and had zero problems. I also amended the recipe to Chef Fernando's suggestion and found it to be a very good one!

Fort Lauderdale, FL. A decent recipe. I agree with chef Fernando, simmer your herb reduction till all liquid is gone. The herbs are still moist but there should be no vinegar to add to the hollandaise. I say herbs plural because I add fresh chopped curly leaf parsley as well as fresh tarragon So, tarragon, tarragon vinegar, shallot, parsley, garlic, and a nice piquant with Tobasco hollandaise. The original recipe for Sauce Bearnaise as found in the Escofier french cooking book first edition and only written in french.

Develop and improve products. List of Partners vendors. Pin Share Email. Why It Works Blending hot butter into the vinegar and egg yolk mixture instead of whisking it over a double boiler makes for a foolproof and stable emulsion every time. Using a tall container that barely fits the head of a hand blender creates a strong vortex that leads to a strong, stable emulsion.

Featured Video. Recipe Facts. Active: 15 mins. Total: 30 mins. Serves: 14 servings. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe. More Serious Eats Recipes. Your Privacy Rights. To change or withdraw your consent choices for SeriousEats.