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Topic: Bearnaise sauce

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	Our Dinner Menu
		5 Jumbo Shrimp with vodka, cocktail sauce and a bleu cheese stuffed olive
		Sautéed with crab meat, asparagus and bearnaise sauce
		filet with crab meat, asparagus and bearnaise sauce
	michaelvsrestaurant.com /index_files/Page481.htm (481 words)

	Bearnaise Sauce Recipe with Cuisine France: French Cooking Recipes
		Bearnaise Sauce Recipe with Cuisine France: French Cooking Recipes
		Quite similar to Hollandaise, Bearnaise sauce is used with steak, fish or chicken.
		Boil the vinegar, white wine, shallots and herbs, add salt and pepper, over moderate heat until there are 3 tablespoons of sauce remaining, for 10 to 15 minutes.
	www.cuisine-france.com /recipes/bearnaise-sauce.htm (147 words)

	When the Steaks Are High - The Boston Globe (Site not responding. Last check: 2007-10-28)
		If you broil steaks such as flank, there will be no pan drippings to start the sauce, so simply melt a little butter and pour it over the meat the way some steakhouse chefs do.
		Bearnaise goes with steak and also with rich fish such as grilled salmon.
		In France, the wine merchant's sauce was said to be the best in town, since he had his choice of red wine from his own shop.
	www.boston.com /news/globe/magazine/articles/2006/10/15/when_the_steaks_are_high (734 words)

	NationMaster - Encyclopedia: Bearnaise sauce (Site not responding. Last check: 2007-10-28)
		Bearnaise sauce (French: Sauce Béarnaise) is a sauce of butter and egg yolks flavored with tarragon and shallots, with chervil, cooked in wine and vinegar to make a glaze.
		The sauce was likely first made by the chef Collinet, the inventor of puffed potatoes (pommes de terres soufflés) and served at the 1836 opening of "Le Pavillon Henri IV", a restaurant at Saint-Germain-en-Laye, not far from Paris.
		Sauces may be prepared sauces, such as soy sauce, which are usually bought, not made, by the cook; or cooked sauces, such as Béchamel sauce, which are generally made just before serving.
	www.nationmaster.com /encyclopedia/Bearnaise-sauce (886 words)

	Bearnaise Sauce
		The sauce was likely first made by the chef Collinet (the inventor of puffed potatoes (pommes de terres soufflés) and served at the
		The difference is only in their flavoring: Bearnaise uses a glaze of vinegar and tarragon, while Hollandaise uses lemon juice.
		Gradually add the softened butter, whisking until the sauce thickens and all the butter has been added.
	www.edinformatics.com /culinaryarts/food_encyclopedia/bearnaise_sauce.htm (256 words)

	Mother Sauce Recipes
		Sauce Daumont, hollandaise with oyster fume, oyster brunoise and truffles
		Sauce Lombard, hollandaise with brunoise of champignons (mushrooms) and parsley
		Velouté sauce is a basic white sauce, made with white veal or chicken stock or a fish fumet, thickened with a white or golden roux
	www.geocities.com /rwk11001001/sauce.html (1035 words)

	Bearnaise Sauce (Cooking Light) Recipe - Diet Recipes To-Go
		Diet Bearnaise Sauce (Cooking Light) Recipe brought to you by Diet Recipes To-Go His house was perfect, whether you liked food, or sleep, or work, or storytelling, or singing, or just sitting and thinking, best, or a pleasant mixture of them all.
		Bearnaise Sauce (Cooking Light) Recipe, one of many healthy recipes brought to you by Diet Recipes To-Go "A good cook is the peculiar gift of the gods.
		He must be a perfect creature from the brain to the palate, from the palate to the finger's end.
	www.diet.recipes-to-go.com /Bearnaise_Sauce__Cooking_Light_.htm (241 words)

	History of Sauces, History of Mayonnaise, History of Béchamel Sauce, history of Hollandaise Sauce
		Sauces are liquid or semi-liquid foods devised to make other foods look, smell, and taste better, and hence be more easily digested and more beneficial.
		Sauces and gravies were used to mask the flavor of tainted foods.
		It is served as a sauce for a variety of garnishes and main courses.
	whatscookingamerica.net /History/SauceHistory.htm (3172 words)

	Untitled Document (Site not responding. Last check: 2007-10-28)
		This sauce has a lot in common with the hollandaise sauce.
		If the sauce has gone completely bad, it cannot be saved in this way, and a more heroic method must be used: in a pan, mix a walnut-sized piece a butter with a little spoonful of flour.
		In France, this sauce is often served with grilled beef, but also with fish, eggs or white meats.
	www.angelfire.com /in/sauces/saucebearnaise.html (270 words)

	Recipe 22953 --- Bearnaise Sauce:
		When the reduction is cold add the egg yolks and proceed exactly as for Hollandaise sauce (qv) but heat the egg yolks at a fractionafly higher temperature (65C/150F).
		Add to the finished sauce 3 tbls tomatoes chopped and sweated in butter to remove some of the excess moisture.
		Like the other sauces this goes well with all grilled meats but is particularly good with lamb.
	www.fooddownunder.com /cgi-bin/recipe.cgi?r=22953 (202 words)

	LTHForum.com :: View topic - Bearnaise Sauce (Site not responding. Last check: 2007-10-28)
		There is a thin line between bearnaise sauce and scrambled egg with tarragon and I was on the wrong side of that line.
		Bearnaise can be "fixed" by rapidly whisking in a little blazing hot water.
		But yes, you can fix a separated sauce - slightly tip the pot - with a folded kitchen towel underneath - drizzle in some cold water at the top edge of the broken sauce while whisking gently to start a re-emulsification - and hold your breath and pray.
	www.lthforum.com /bb/viewtopic.php?p=57751 (1376 words)

	Strat's Place - Daniel Rogov - Sauce Bearnaise
		Nearly everybody is familiar with sauce Bearnaise and with the fact that all dishes named "a la Bearnaise" are served with this sauce.
		Some claim that the sauce was first made and served in 1836, at the opening of The Pavillion Henry IV, a restaurant at St. Germain en Laye, not far from Paris.
		We may never know who "really" invented Sauce Bearnaise but it is an ideal sauce to accompany steaks, grilled or fried fish and grilled chicken.
	www.stratsplace.com /rogov/sauce_bearnaise.html (307 words)

	Wolfgang Puck - Sauce Béarnaise
		This sauce is an emulsion of egg yolks and butter.
		For best results, always whisk the sauce over hot water until it reaches a consistency that coats the back of a spoon.
		Sauce béarnaise is served mostly with grilled red meat or fish.
	www.wolfgangpuck.com /recipedetail.php?Alias=RE_WP0180 (177 words)

	UKTV Food: Recipes: Béarnaise Sauce
		Stir in the remaining tablespoon of tarragon, the chervil and lemon juice to taste.
		French cuisine is largely defined by its regional diversity - though it is united by a reverence and respect for market-fresh seasonal produce, shared by both skilled chefs and home cooks alike.
		Whether stirred into mash, whisked into a glossy sauce or spread thickly onto warm toast, butter somehow manages to be both a kitchen essential and a melt-in-your-mouth luxury.
	uktv.co.uk /index.cfm/uktv/food.recipe/aid/513696 (277 words)

	Difference between Hollandaise & Béarnaise (Bearnaise)
		Both are warm emulsion sauces, in which a lot of warm butter is emulsified with egg yolks into a small amount of acidified liquid.
		Among the variations of hollandaise are Mousseline Sauce (with cream added), Maltaise Sauce (with orange juice and zest), Mikado Sauce (with tangerine juice and zest), mustard sauce (with white mustard).
		Among the descendants of béarnaise sauce are Choron Sauce (with tomato), Valois Sauce (with veal stock), and Paloise Sauce (with mint instead of tarragon).
	www.ochef.com /815.htm (252 words)

	Simple but smart - Epicure - www.theage.com.au (Site not responding. Last check: 2007-10-28)
		But don't forget the bearnaise - lots of it - and if you can't get fresh tarragon, the dried stuff is an acceptable substitute.
		· Serve the beef and beans with the bearnaise sauce.
		Whisk in the yolks and, holding the bowl over a saucepan of simmering water, slowly whisk in the clarified butter until the sauce turns thick and creamy.
	www.theage.com.au /articles/2004/03/22/1079823297812.html?from=storyrhs (795 words)

	Artichokes with Bearnaise Sauce \| Vegetables \| Side Dishes \| Recipes \| Williams-Sonoma
		When making either of the two sauces, the temperature of the egg yolks is key: If the yolks get too hot, their proteins, rather than smoothly binding the mixture, will form lumps, resulting in a curdled sauce.
		When the artichokes are almost done, make the sauce: In a small, heavy saucepan over medium-low heat, combine the shallot, tarragon stems and vinegar.
		When all the butter has been added and the sauce is smooth and glossy, remove from the heat again and whisk in the 1⁄4 tsp.
	www.williamssonoma.com /products/R101418.jsp (435 words)

	Cooks.com - Recipes - Bearnaise Sauce
		Results 1 - 10 of 39 for bearnaise sauce.
		Fill each bottom with bearnaise sauce allowing sauce to spill...
		To prepare the Bearnaise sauce, combine the wine,...
	www.cooks.com /rec/search/0,1-00,bearnaise_sauce,FF.html (141 words)

	Blender Bearnaise Sauce
		Escoffier's Sauce Robert is available at fine food stores.
		In small pan, heat tarragon vinegar, tarragon, shallots, and wine, and simmer until almost all liquid is absorbed.
		Hint: If you pack bearnaise sauce immediately into preheated thermos, it will hold perfectly for 1 hour.
	www.allchefsrecipes.com /sauces/R100.htm (67 words)

	Béarnaise Sauce - Living Cookbook Recipe Software
		Combine wine, shallots and tarragon, and cook until wine is reduced to a mere glaze.
		Turn on blender again and gradually pour melted butter in steady stream until sauce thickens.
		Additional tarragon or parsley may be folded into sauce.
	www.livingcookbook.com /recipes/saucesspicesandoils/bearnaisesauce.htm (75 words)

	Bearnaise Sauce Blog
		Bearnaise sauce is simply a derivative of Hollandaise sauce and can be made by adding one Tablespoon of the mix to your Hollandaise sauce.
		Sauces add a professional touch to the meals that you serve.
		As Bearnaise sauce is a derivative of Hollandaise it makes sense to add Mousseline Sauce in this segment because all you need do to convert Hollandaise to Mousseline is whip 3.5 ounces (100 mls)of cream and blend into the Hollandaise sauce.
	www.recipesmania.com /bearnaisesauce.html (202 words)

	Recipe 201642 --- Portobello 'Steaks' with Bearnaise Sauce: Vegetarian Cold
		A French chef would garnish the finished dish with watercress sprigs; I've expanded watercress' role from a mere garnish to a nutritious salad that serves as a colorful bed for the portobellos.
		The bearnaise sauce is also good served cold as a mayonnaise substitute.
		Make sauce: In small saucepan, combine wine, vinegar, shallots, tarragon and peppercorns and bring to a simmer over medium heat.
	www.fooddownunder.com /cgi-bin/recipe.cgi?r=201642 (341 words)

	Cooks Recipes \| Béarnaise Sauce I Recipe
		A classic sauce that goes well on poached eggs or chicken.
		Bring to a boil and reduce mixture until most of the liquid is evaporated.
		Place in a blender along with egg yolks, lemon juice, salt and hot pepper sauce.
	www.cooksrecipes.com /sauce/bearnaise_sauce_recipe.html (181 words)

	bearnaise Sauce, recipe bearnaise Sauce
		Put the shallot, pepper, vinegar, chervil and tarragon in a saucepan and let it reduce on low heat.
		Some cooks filter the sauce before adding fresh herbs.
		The Bearnaise sauce is used to accompany fish and meat dishes.
	www.aftouch-cuisine.com /recipe/bearnaise-sauce-196.htm (115 words)

	:: RESTAURANG KOPPARGRILLEN ::
		/ Toast with fillet of pork with bacon and bearnaise sauce
		Serveras med grönsaker, persiljesmör, bearnaisesås samt pommes frites / Fillet of pork served with vegetables, parsley butter, bearnaise sauce and french fries
		Serveras med grönsaker, bearnaisesås samt pommes frites / Fillet of pork served with vegetables, bearnaise sauce and french fries
	www.koppargrillen.se /meny.htm (728 words)

	How to Make Bearnaise Sauce \| eHow.com
		Bearnaise sauce is a classic variation on Hollandaise sauce that's flavored with tarragon.
		It is an excellent sauce for roasted meats, potatoes and fish.
		When the mixture has thickened and begins resembling a sauce, season with salt, add the chopped tarragon and parsley leaves and begin tasting.
	www.ehow.com /how_13906_make-bearnaise-sauce.html (488 words)

	CHEF DE CUISINE: RECIPE: BÉARNAISE SAUCE
		(If the sauce becomes too thick to beat before all the butter is added, beat in a little warm water.) Adjust seasoning with salt and cayenne pepper.
		This Béarnaise sauce can be held at 100 to 120F (43.3 to 48.9C) as long as the quality allows.
		Carefully pour off clear melted butter into another container, leaving the milky liquid and salt (if salted butter was used) on the bottom of the pan.
	www.chefdecuisine.com /course/sauce/BEARNAISE_SAUCE.asp (307 words)

	Bearnaise Sauce
		Serve the Bearnaise sauce in a saucer with your favorite grilled meats immediately.
		Note:We must mention the existence of the Paloise sauce from Pau, the capital of Bearn.
		The sauce is served with grilled fish and is exactly the same as the Bearnaise, but made of fresh mint instead of fresh tarragon.
	www.911cheferic.com /main/drecipe.asp?recipe=301 (217 words)

	New bearnaise sauce recipe - information (Site not responding. Last check: 2007-10-28)
		All the bearnaise sauce recipe information you need to know can be found right here.
		Here are Some News Feeds of bearnaise sauce recipe information you may be interested in.
		The bearnaise sauce recipe resources below will assist you in your efforts to find the information that you are looking for.
	www.cooking-school.biz /cooking/recipes/bearnaise-sauce-recipe/index.php (141 words)

	BestBlogDeals.com \| My mom had her first experience with bearnaise sauce last Friday
		This bearnaise sauce was from a really good friend of mine who died a year ago.
		I like bearnaise sauce but I also like having it to remind me of my friend.
		It won't be the same butat least I'll have a new bearnaise sauce to remind me of the old bearnaise sauce and of my friend.
	www.bestblogdeals.com /matt/bearnaisesauce.asp (267 words)

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