Best Bernaise Sauce Recipes

MOCK BERNAISE SAUCE

Steps:

• Start off by placing the finely chopped shallot in a small saucepan and add the red wine vinegar. Bring to a boil and reduce the heat to a low simmer for about 10 minutes. The shallots needs to become transparent and must have absorbed all the vinegar. Put aside and allow it to cool to room temperature. In bowl, add mayonnaise, a pinch of salt, white pepper, turmeric and tarragon. Mix well and little by little add the shallot mix; this is where you decide if you like it more acidic or not. Add little drops of warm water to give the sauce a smooth finish. Once seasoned, add the whipped heavy cream to the sauce and carefully fold the cream with wooden spoon.

PANKO/ALMOND CRUSTED STEAK W/BERNAISE AND MUSHROOM SAUCE

Steps:

• make your sauces set the bernaise aside while you saute mushrooms in 2 tablespoons of butter for 4 minutes.
• add brown gravy and au jus ,simmer to reduce
• add cream sherry and ignite set aside.
• mix panko crumbs and chopped almonds.
• season each steak with salt and pepper and garlic powder on both sides.
• grill steaks or fillet on each side to your desired doneness 3 minutes for rare, 5 minutes for medium and so on.
• remove from heat dredge steaks in flour
• dip in buttermilk and then in panko and almond mixture.
• fry on all sides in remaining butter and olive oil.
• plate your steaks and top with mushroom gravy then with bernaise sauce and enjoy.

MINTED BERNAISE SAUCE

Steps:

• Bring vinegar to boil in a small pot with the pepper and spring onion.Simmer with lid on for 2 minutes.Turn off heat.
• combine egg yolks and mint in a blender. Blend until mint is all chopped.
• melt the butter in a large micro wave safe jug, then heat til nearly boiling.
• discard spring onion.
• With motor running, pour in the vinegar, and then the hot butter.
• Pour the whole mixture back into the jug and microwave at 50% power for about 2mins, stirring every 30 secounds, until it is thick and creamy.

BERNAISE SAUCE (FOR STEAKS) RECIPE - (4.2/5)

Steps:

• Put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly. Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving. Serve the Bernaise sauce on the side with steaks. Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.

BERNAISE SAUCE

Steps:

• 1 Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan. 2 Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes. 3 Add egg yolks and 1 tablespoon of water to reduced vinegar mixture. 4 Whisk until thick and pale, about 2 minutes. 5 Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook. 6 To moderate heat, frequently move pan off burner for a few seconds, then back on. 7 As they cook, the eggs will become frothy and increase in volume, then thicken. 8 When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat. 9 By spoonfuls, add soft butter, whisking constantly to incorporate each addition. 10 As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed. 11 Continue incorporating butter until sauce has thickened to consistency desired. 12 Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper. 13 Add a few droplets of lemon juice if necessary.

BERNAISE SAUCE FOR STEAK

Steps:

• For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly. Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving. Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side. Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.

PAULA DEEN'S 5 STAR BERNAISE SAUCE

Steps:

• Combine the wine, half the tarragon, the vinegar, garlic, shallots and some salt and pepper in a saute pan over medium-low heat. Cook until reduced by half. Transfer to a medium metal bowl.
• Start to whisk the wine mixture in the bowl while adding the butter in increments. (Do not stop whisking throughout this whole process.) Temper the eggs so they do not scramble and add them to the bowl. The sauce will look glossy and thick. Whisk in the lemon juice, if using. Taste for seasoning.

BERNAISE SAUCE RECIPE - (5/5)

Steps:

• In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Cool. Add the egg yolks and whisk, over low heat (use a double-boiler), until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. This recipe yields about 1 cup of sauce.

EASY MICROWAVE BERNAISE SAUCE RECIPE - (3/5)

Steps:

• Melt butter in microwave. Whisk onion, vinegar, yolks, cream and lemon juice and season with all other ingredients. Microwave for 1 1/2 minutes, stirring every 20-30 seconds until smooth.