| Simple Bearnaise Sauce |
Bearnaise sauce is a luxurious, buttery emulsion infused with tar... |
sauce, French, easy, quick, steak sauce, vegetarian friendly |
{"title":"Simple Bearnaise Sauce","description":"Bearnaise sauce is a luxurious, buttery emulsion infused with tarragon and perfect for enhancing meats and vegetables. This easy and foolproof recipe is prepared using a blender, making it a quick 15-minute sauce.","short_description":"Quick and foolproof bearnaise sauce, ideal for meats and vegetables.","full_ingredient_list":["1\/4 cup dry white wine","1\/4 cup white wine vinegar","1 small shallot, peeled and thinly sliced","1 tablespoon tarragon leaves","3 egg yolks","1 teaspoon lemon juice","1\/4 teaspoon kosher salt","1\/2 cup unsalted butter or ghee, melted and hot","2 teaspoons finely chopped tarragon leaves"],"components":[{"name":"Infused Vinegar","ingredients":[{"name":"dry white wine","quantity":"1\/4 cup","preparation_notes":"","substitutions":[]},{"name":"white wine vinegar","quantity":"1\/4 cup","preparation_notes":"","substitutions":[]},{"name":"shallot","quantity":"1 small","preparation_notes":"peeled and thinly sliced","substitutions":[]},{"name":"tarragon leaves","quantity":"1 tablespoon","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["small saucepan","fine-mesh sieve","spoon"],"instructions":[{"step_number":1,"description":"Add wine, vinegar, shallot, and tarragon to a small saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer until reduced to about 1 1\/2 tablespoons (5-7 minutes).","tips":""},{"step_number":2,"description":"Strain mixture through a fine-mesh sieve into a bowl and let cool for 5 minutes.","tips":"Use the back of a spoon to press out all flavors from the solids."}]},{"name":"Bearnaise Sauce","ingredients":[{"name":"egg yolks","quantity":"3","preparation_notes":"","substitutions":[]},{"name":"lemon juice","quantity":"1 teaspoon","preparation_notes":"","substitutions":[]},{"name":"kosher salt","quantity":"1\/4 teaspoon","preparation_notes":"","substitutions":[]},{"name":"butter or ghee","quantity":"1\/2 cup","preparation_notes":"melted and hot","substitutions":[]},{"name":"tarragon leaves","quantity":"2 teaspoons","preparation_notes":"finely chopped","substitutions":[]}],"tools_and_equipment":["microwave or stove","high-powered blender","bowl","small saucepan (optional)"],"instructions":[{"step_number":1,"description":"Melt butter in a microwave or on the stove until hot. Cover to prevent splattering.","tips":"Ensure butter is very hot to help with emulsification."},{"step_number":2,"description":"In a blender, add egg yolks, infused vinegar, lemon juice, and salt. Blend for about 5 seconds until combined.","tips":"Stop to scrape sides if needed."},{"step_number":3,"description":"With the blender running, slowly stream hot butter through the top opening until emulsified.","tips":"Stream butter slowly to ensure proper emulsification."},{"step_number":4,"description":"Transfer sauce to a bowl and stir in finely chopped tarragon. Serve warm.","tips":"If sauce becomes too cool, gently reheat over a low stove setting."}]}],"prep_time":"10 minutes","cook_time":"5 minutes","total_time":"15 minutes","servings":"4 servings","tags":["sauce","French","easy","quick","steak sauce","vegetarian friendly"],"notes":"Bearnaise is best served fresh and warm. If stored, handle gently to avoid scrambling the eggs when reheating.","background":"Bearnaise sauce is derived from hollandaise sauce, one of the five French mother sauces, but is distinguished by its infusion of tarragon and shallot, providing a richer, more aromatic flavor.","nutrition":{"calories":"275","protein":"3g","fat":"27g","carbohydrates":"3g","fiber":"0.4g","sugar":"1g"},"serving_suggestions":"Ideal for steak, chicken, salmon, or drizzling over roasted vegetables. Excellent with eggs Benedict.","storage":"Store in an airtight container in the refrigerator for up to 2 days. Reheat slowly to prevent overheating and scrambling the eggs.","dietary_info":["contains eggs","vegetarian"],"cooking_tips":["Ensure butter is hot but not so hot as to cook the eggs upon contact.","Emulsification requires patience; streaming the butter too quickly can cause separation."],"variations":["Use fresh or dried tarragon based on availability; dried tarragon may require less quantity.","Add a pinch of cayenne pepper for a slight heat twist."],"ingredient_spotlight":"Tarragon is crucial for its unique anise-like flavor, enhancing the sauces aromatic profile.","flavor_profile":{"sweet":3,"savory":7,"sour":4,"bitter":1,"umami":5},"geographic_region":"French","seasonality":"Year-round","sustainability_score":{"score":65,"details":"Use organic and locally sourced ingredients where possible to improve sustainability score."},"occasion":"Special dinners, BBQ","skill_level":"Intermediate","cost_estimate":10,"recommended_pairings":["Red wine","Garlic mashed potatoes"]} |
