Bearnaise Sauce

Red88Carrera · 09-25-2011, 05:11 PM

Other than spending the time to make your own, is there a readily available bearnaise sauce that is worth trying?

Steve Carlton · 09-25-2011, 05:30 PM

I love this stuff. The old recipe called for one cube of butter and a cup of milk vs a half cube. Go with the old recipe...

Joeaksa · 09-25-2011, 05:38 PM

Agree with Steve. One tip, do not spare on the butter you use. This is not a low cal dish...

Red88Carrera · 09-25-2011, 05:43 PM

I've tried that and McCormicks. Neither one comes close for me. The best I ever had was at Morton's steak house. I found a recipe for their's and will try it, but it seems like a lot of work if you can find a good one already prepared.

Steve Carlton · 09-25-2011, 05:57 PM

You probably didn't put in enough butter or use whole milk. Please try again...

Red88Carrera · 09-25-2011, 06:04 PM

Quote:

Originally Posted by Steve Carlton

You probably didn't put in enough butter or use whole milk. Please try again...

Do you use 1 stick of butter? It's been a while so I don't remember how much butter I used, but I did use 2% milk. The Knorr is much better than McCormick.

RANDY P · RANDY P's Garage

On grilled pork chops !!! MMMMM

RWebb · RWebb's Garage

Quote:

Originally Posted by Steve Carlton

I love this stuff. The old recipe called for one cube of butter and a cup of milk vs a half cube. Go with the old recipe...

you pervert!

I could see that for backpacking (maybe!)

BTW - Arnaud's is good with Bearnaise

Arnaud

stomachmonkey · 09-25-2011, 06:13 PM

Quote:

Originally Posted by Steve Carlton

I love this stuff. The old recipe called for one cube of butter and a cup of milk vs a half cube. Go with the old recipe...

Awesome stuff.

Agreed, full stick of butter and no low fat milk.

Tobra · Tobra's Garage

No, not really, but those listed are not too unfortunate.

The only thing I have discovered that is not better with extra butter is cream puffs.

Hugh R · 09-25-2011, 06:58 PM

Ugh, you must be schitting me with that garbage. Bernaise sauce is so easy to make.

1/4 cup chopped fresh tarragon leaves
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper

Directions

Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

That is a fancy recipe. Try 3 egg yolks 1/4 cup of butter and one tablespoon lemon juice in a metal bowl heated over a one quart sauce stir until thick, dash of cayenne. Salt if you want. Takes five minutes.

KaptKaos · 09-25-2011, 07:02 PM

Don't get saucy with me Bernaise!

Just had to say that.

KaptKaos · 09-25-2011, 07:04 PM

Quote:

Originally Posted by Hugh R

That is a fancy recipe. Try 3 egg yolks 1/4 cup of butter and one tablespoon lemon juice in a metal bowl heated over a one quart sauce stir until thick, dash of cayenne. Salt if you want. Takes five minutes.

Isn't that Hollendaise?

trekkor · 09-25-2011, 07:14 PM

Bearnaise is a modified Hollandaise.

Here's the last time I made it:

On grilled rib eye.

KT

Hugh R · 09-25-2011, 07:16 PM

Quote:

Originally Posted by KaptKaos

Isn't that Hollendaise?

Yeah you're right. But the packet stuff, bleech.

Steve Carlton · 09-25-2011, 08:34 PM

Have you tried it? I order Bearnaise more often than not when eating out, and am somewhat of a fan. That Knorr stuff is better than most restaurants, IMHO. YMMV.

javadog · 09-26-2011, 04:50 AM

Quote:

Originally Posted by Steve Carlton

That Knorr stuff is better than most restaurants, IMHO. YMMV.

I don't know where you eat, but that's not true around here.... I'm with Hugh on this one.

To add a few suggestions to his recipe:

Save the tarragon leaves and use the stems in the reduction, instead. Strain them out, when cooked. Add the chopped leaves to the finished sauce at the end.

Add cold water (a tablespoon per egg) to the egg yolks and beat the hell out of them till frothy. Turn these into a sabayon, cool it, add the butter, then add the reduction.

The classic recipe also calls for chervil, although you probably wouldn't miss it.

Cook a prime fillet to rare plus, top with some blanched asparagus and fresh dungeness crab meat, then add some sauce. Repeat as necessary.

JR

LeRoux Strydom · 09-26-2011, 06:39 AM

The trick to making your own sauce successfully, is to scoop up all the floaty bits on the melted butter before letting it cool down.

Also, heat up the egg yolks VERY slowly to avoid making scrambled eggs. Use a whisk all the time while heating the egg yolks until it leaves a trail, then start mixing in the melted butter.

stomachmonkey · 09-26-2011, 07:08 AM

Quote:

Originally Posted by Steve Carlton

Have you tried it? I order Bearnaise more often than not when eating out, and am somewhat of a fan. That Knorr stuff is better than most restaurants, IMHO. YMMV.

I grew up on the Knorr stuff which set my expectation on what Bearnaise should taste like.

I also find the Knorr to be better than what I get in restaurants.

I find a lot of restaurant Bearnaise to be watery/thin and bitter.

The Knorr, when made with the correct amount of butter and proper milk is creamier and sweeter.

Personally I prefer it.

Knorr over a proper Spaetzle is my Mac N Cheese.

javadog · 09-26-2011, 08:04 AM

Quote:

Originally Posted by stomachmonkey

I find a lot of restaurant Bearnaise to be watery/thin and bitter.

Well, in that case, you need to fire the chef. It's not suposed to be either of those things.

The problem I have with foods that are not made from scratch is that they are always too sweet or too salty, usually have an overly homogeneous flavor and often the consistency/mouth feel is not right. I use exactly zero canned, "instant" ingredients in my cooking.

There's a reason that certain things are classic. The recipes have evolved over time to the point that you really can't improve upon them, unless you screw up the technique.

When I first started visiting California years ago, I couldn't stand the food. Too much "fusion" and not enough "original/authentic". Against my better judgement, I tried a Wolfgang Puck Bistro here in Tulsa yesterday. Hated it... Every deviation from the classics was in the wrong direction. My wife had a Shrimp Louie salad that had the worst Louie dressing we've ever had. Even she wouldn't eat it. They also deep-sixed the usual butter lettuce, in favor of curly endive that overpowered the other flavors. She asked for another dressing and got a vinaigrette and even that was screwed up. Rather than use a wine, sherry or champagne vinegar, they used a balsamic vinegar... ruined that too...

I had a meat loaf that was worse than what my mother made, and she was no great cook. Even the butternut squash soup sucked. The base soup was fine, but they added another puree to flavor it, which ruined it.

They know how to cook, they just can't leave well enough alone.

JR