Recipe: Yummy Dill or Tarragon Béarnaise Sauce

Dill or Tarragon Béarnaise Sauce. Béarnaise sauce (/bərˈneɪz/; French: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a "child" of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. Steak Sandwich with Béarnaise Sauce and Potato WedgesRecipesPlus.

Tarragon is also an essential ingredient in Bearnaise sauce, and for that, there's no substitute. Use an equal amount of dill, basil or marjoram in its place. These herbs don't have that licorice taste, but should still work well in the types of dishes that tarragon is typically used in. You can have Dill or Tarragon Béarnaise Sauce using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Dill or Tarragon Béarnaise Sauce

1. You need 2 sticks of unsalted sweet cream butter.
2. Prepare of Small garlic clove minced.
3. You need 2 tbsp of minced shallot.
4. Prepare 3 tbsp of chopped fresh dill or tarragon.
5. It's 1/4 cup of dry white wine (Chardonnay).
6. You need 1/4 cup of white wine vinegar.
7. You need 1 tsp of black pepper.
8. It's of Course kosher salt.
9. Prepare 3 of egg yolks.
10. Prepare 1 of Meyer lemon.

Hollandaise sauce is a base sauce, an emulsion of melted butter and egg yolk. It is traditionally seasoned with lemon juice, but can be seasoned with just Bearnaise - replace the acid reduction (vinegar or lemon juice) with a reduction of vinegar, shallots, chervil, tarragon, and crush peppercorns. First, there is the issue of time of origin. Although its origins are unclear, hollandaise sauce is thought to have come before the bearnaise sauce, making the later a version of the first.

Dill or Tarragon Béarnaise Sauce step by step

1. Start by adding the shallots,garlic and sauté for a couple minutes and then add the wine, vinn,1 tbsp dill,1/4 tsp salt,1 tsp pepper and bring to a boil and then a simmer and reduce to 2 tbsp of overall mixture, about 5 minutes. Let cool slightly.
2. Melt the 2 sticks of butter for about 30 seconds or melted but not clarified.
3. Add the egg yolks, 1 tsp salt and the cooled mixture into a 2 cup glass measuring cup and using a stick blender blend on low for 30 seconds..
4. Slowly pour the butter into the mixture until it is all gone and mixture has thickened. Squeeze in the juice from half of a Meyer lemon and add the reserved 2 tbsp of your chosen herb and blend again for a only a few seconds, your done!.

This herb is another good substitute for dill weed. Although it is extensively used in France, it has now entered in kitchens all over the world. It is a primary ingredient in Bearnaise sauce and is an excellent choice for making omelets and other recipes which include chicken and fish. This sauce is like a luscious, creamy béarnaise sauce without all the calories and fat. Meanwhile, whisk yogurt, mayonnaise, tarragon, lemon juice, water, mustard, salt and pepper in a small bowl.