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Posted on 06/30/2009 10:36:59 PM PDT by JustAmy
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That’s traditional in UK. When I can’t get it here, it’s peas & mashed and I put them together at the table.
COOKING
‘Cooing’ comes later!
Classic Béarnaise Sauce Recipe
This classic French sauce is made from a reduction of butter, vinegar, and wine mixed with tarragon and thickened with egg yolks. It is served with meat, fish, eggs, and vegetables.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
• 1/2 pound (2 sticks) unsalted butter
• 4 shallots, finely chopped
• 2 tablespoons fresh tarragon leaves
• 4 white peppercorns, crushed
• 1/4 cup white wine vinegar
• 1/3 cup dry white wine
• 4 large egg yolks
• 1/4 teaspoon salt
• Pinch of cayenne
Preparation:
Heat the butter in a medium saucepan over medium heat just to melt. Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup. Strain into the top of a double boiler. Whisk in the egg yolks. Place the top over the bottom of the double boiler containing simmering water. Make sure that the top of the water is below the bottom of the upper part of the double boiler. Whisk constantly. The second that the yolk mixture begins to thicken slightly, remove the top of the double boiler from above the hot water and continue whisking. Turn off the heat. Add four ice cubes to the bottom of the double boiler to cool the hot water a little. Put the pan of yolks back above the hot water. Whisk in the melted butter, drizzling it in very slowly. If at any time the sauce looks as if it is about to break, remove the top and continue whisking to cool it down or whisk in 1 teaspoon cold water. With constant whisking, whisk in the salt and cayenne. When all the butter is incorporated, taste and add more salt or cayenne as needed.
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The one I use:
ingredients:
1C white wine
1C white wine vinegar
1 diced shallot
1tsp diced fresh tarragon
2C unsalted butter
4 egg yolks
cayenne
salt
pepper
In a sauce pan pour white wine and white wine vinegar. Add the diced shallot and fresh tarragon. Bring to just below boiling and cook down till there is no liquid left. Add the egg yolks and whisk vigorously till mixed. Once the egg yolks start to firm, to the point where they are beginning to become a touch gooey, begin adding the butter. The key here is to balance the heat from the stove with the addition of the butter.
I like to use room temperature butter cut into slices so I can control the rate of addition, and so that the butter isn’t so cold as to shock the sauce into breaking. A good indicator of the proper viscosity is when, while whisking, one can easily see the bottom of the pan between strokes. When the desired consistency is reached it should be seasoned (salt, pepper, cayenne) according to taste.
The salt content should be just enough to bring out the sweet quality in the butter. The cayenne should be relatively minimal just enough to add a hint of spice to the sauce. Not enough that it becomes overly noticeable, or spicy for that matter.
While making this sauce it is vital that unsalted butter be used so that the flavor can be more precisely controlled. From the addition of the eggs till all the butter is mixed in completely one should never stop stirring. Pay very close attention while adding the butter. Too much to fast may break the sauce, and adding the butter to slowly while your pan is over the heat will over cook and curdle your egg. Pay very close attention while cooking. Heat management and whisk speed are your best allies in making this sauce.
If while cooking the sauce and one observes a distinct separation of egg matter and butter (a clear liquid separating form the thicker yellow) this means that your sauce is “breaking” immediately remove your pan from the heat source, and begin whisking as fast as you can. If necessary, splash with a little bit of cold water. By splash I mean run your hand slightly cupped through a stream from your faucet and toss that into the pan.
Thanks for your thoughts. We’re totally reliving lots of memories tonight.
I think I will pass, too! The only thing I like poached, are eggs, on an english muffin with Canadian Bacon, topped with Hollandaise sauce. LOL!
JC, #1505 is to YOU! Sorry ‘bout that!
Good morning..Lovely graphic and words, jaycee.
In the final book of C. S. Lewis’ Chronicles of Narnia, The Last Battle, a devious ape named Shift finds an old lion’s skin and persuades a simpleminded donkey to put it on. Shift then claims that the disguised donkey is Aslan (the Lion who is the rightful king of Narnia) and forms an alliance with Narnia’s enemies. Together they set out to control and enslave the subjects of Narnia. Young King Tirian, however, can’t believe that Aslan would actually be involved with such brutal practices. So, with the help of the real Aslan, he defeats Shift and his counterfeit lion.
The Bible tells us that the devil is in the business of imitating God. His goal is “to be like the Most High” (Isa. 14:12-15). Through deception, Satan tries to replace Christ with a substitute. Jesus Himself warned us of false prophets and false christs: “Take heed that no one deceives you. For many will come in My name, saying, ‘I am the Christ,’ and will deceive many” (Matt. 24:4-5).
How can we tell the real Christ from the counterfeit? The only authentic Christ is the one described in Scripture. Anyone or anything that portrays a different Jesus than the One presented in the Bible is promoting “a donkey in lion’s clothing.”
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Thank you, Mayor...Excellent lesson and reminder.
Hi Meg, we are only in the 60’s as this is the coldest July in 66 years.
Thanks, Meg! I posted and went out and sat o the patio in a lovely 60 degrees this morning. This kitchen was hot after breakfast!
So, so cute! Cool spell, huh? LOL!
morning.. chilly here also but a little sun for now. Been raining pretty hard for a few days.. Ended up having dirctTV on for hours & hours watching movies. never changed channel.. didn’t sleep til 5 & then just a few hours.. I keep thinking, I need to turn this off, but then got involved in various story lines.. all I had never seen..
I have been emailing & calling re: Crap & Trade, Health & Judge Soto.. wonder if they even care or if minds are already made up
Rus, I was in Dunkirk last weekend, my cousin (who I would like you to meet & who I gave your info to re: home repairs /work) said he saw you on local TV stirring the pot. Yea!
While in Dunkirk, made side trip to Chautauqua & short time spent in Barcelona..
Appreciate the words from our Daily Bread this morning and Amen to it’s message. Wishing you a beautiful and blessed day!
Oh my dear friend.. I am soooo very sorry. golly I know they are all hard to lose but I KNOW this has to be a very VERY hard death of your beloved Gizmo.
You of course know how many of us understand your pain & great sense of loss. The memories are great but also produce pain.
My thoughts & prayers are with you & Mr. Dutchess..
Love & hugs hon
my summer is going fast.. still hope to do something in Tenn before snow flies.
We have had so many days of 100+ temps...The next few days are supposed to be a few degrees cooler...I think we are near a record hot summer..
I’ll ship you some warmth..and please send your cool, Mayor.
;o)
60 degree morning sounds wonderful, jaycee.
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