https://www.copymethat.com/r/Cu10XxBFY/bearnaise-sauce/
6946028
ZrlMVJ1
Cu10XxBFY
2024-04-19 04:26:56
Béarnaise Sauce
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"Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master. You don’t need the clarified butter many recipes call for — a good unsalted butter, melted, works just fine. Apply the sauce to steaks or burgers, asparagus or salmon. The sauce’s richness improves virtually everything it touches."
SAM SIFTON, NYTimes Cooking
TIME: 20 minutes
SK Note -- be sure to check the original recipe's comments section -- lots of good thoughts there.
SAM SIFTON, NYTimes Cooking
TIME: 20 minutes
SK Note -- be sure to check the original recipe's comments section -- lots of good thoughts there.
Ingredients
- ¼ cup white-wine vinegar
- 1 small shallot, peeled and minced
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon plus 1 teaspoon chopped tarragon leaves
- 2 egg yolks
- 12 tablespoons unsalted butter, melted
- Kosher salt, to taste
- Splash of lemon juice, optional
Steps
Directions at cooking.nytimes.com
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