Bearnaise Spread

"I adapted this recipe from one passed down in my family. It starts as a typical blender Bearnaise sauce, but it is chilled into a fantastic sandwich spread for roast beef and egg sandwiches. The sauce will last one week in the fridge."
 
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Ready In:
1hr 5mins
Ingredients:
10
Serves:
16
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ingredients

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directions

  • In a small sauce pan combine tarragon, onion, pepper, salt, vinegar and white wine.
  • Cook over medium heat until all of the liquid has evaporated (the more liquid that evaporates, the thicker your sauce will be).
  • While the sauce is cooking, put the egg yolks, lemon juice and cayenne pepper in the jar of a blender; blend for thirty seconds.
  • When the liquid has evaporated add the butter.
  • Once the butter has completely melted and come to a boil, remove from the heat.
  • Turn the blender on low and very slowly add the butter mixture to the egg mixture.
  • If the butter seems to be separating or coming to the top of the blender mix; stop the blender and stir with a spoon.
  • Once all of the butter mix has been added to the blender and the mixture is well blended, pour the sauce into a small container and refrigerate.
  • When it is cold you can spread it on anything you want.

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RECIPE SUBMITTED BY

I'm a professional cook and food writer based in the Boston area. I love wine, food and restaurants but fight food snobbery at all costs. I belive that food should be fun and approachable.
 
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