Steps to Make Anthony Bourdain Dill or Tarragon Béarnaise Sauce

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, dill or tarragon béarnaise sauce. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Dill or Tarragon Béarnaise Sauce is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Dill or Tarragon Béarnaise Sauce is something which I’ve loved my whole life.

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. Ingredientsbutter, egg yolks, pepper, shallot, tarragon, white wine vinegar RecipeChop and mince the shallot. Whenever we think of tarragon and eggs, we think of Bearnaise sauce, and this recipe takes you through the process wonderfully. You 'll need a double boiler and a bit of patience, but the rewards will be delicious.

To begin with this recipe, we must first prepare a few ingredients. You can have dill or tarragon béarnaise sauce using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Dill or Tarragon Béarnaise Sauce:

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

This recipe has all the tangy, tarragon flavor of real Béarnaise but none of the butter that's in the original sauce. Like the classic, this much lighter version is still great. Learn how to prepare this easy Béarnaise Sauce with Tarragon recipe like a pro. It can be made an hour ahead but needs to be reheated gently.

Instructions to make Dill or Tarragon Béarnaise Sauce:

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!

Learn how to prepare this easy Béarnaise Sauce with Tarragon recipe like a pro. It can be made an hour ahead but needs to be reheated gently. Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper. Think of it as a loose mayonnaise, requiring only.

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