Welcome to Fast2eat! If you’re looking for easy-to-prepare, nutritious, delicious, and Fast-2-eat recipes, then you’re in the right place.
The classic traditional Béarnaise sauce originated in France, is made of clarified butter emulsified in egg yolks and white wine vinegar, shallot reduction and flavoured with herbs. It is a “child” of the mother Hollandaise sauce.
Like Hollandaise sauce, there are several methods for the preparation of Béarnaise sauce.
Béarnaise really is one of the toughest French sauces to master. Whisk it too gently, and it will not get sufficiently fluffy. Too fast, and the sauce will split. Heat it too quickly, and the egg yolks will cook, and the sauce will curdle. Too cool, and it won’t thicken properly. Stream in the butter too abruptly, and you will get butter soup instead of a velvety sauce. Tricky!
As it is traditionally made with a base of egg yolks and butter that is whisked until it doubles or triples in volume, by the end, the arm basically feels like it’s going to fall out from all the whisking!
It can be quite challenging, even for the most capable cooks.
But, it is no longer an issue, I came up with a Béarnaise-flavoured mayonnaise that has all of the classic’s vibrant flavour and none of its temperamental chemistry.
Don’t get me wrong, I adore the rich, creamy deliciousness of a good Bearnaise sauce, but it is just so hard to get right!
Now that it is so easy to make, the only problem is not eating it all the time.
Did You Make This Recipe?
I love seeing your take on my recipe!
Comment below with your experience, snap a pic, use #fast2eat and tag us on
A simple and easy rich sauce flavoured with tarragon.This is one of the easiest and most foolproof ways to make Béarnaise sauce in 5 minutes flat! It’s so fast; you could even make the Béarnaise while your cooked steak is resting!
Instacart is available in the US only at the moment.
Instructions
Combine White wine, White wine vinegar, and onion in a small saucepan. Cook over medium heat, occasionally stirring until onion is almost tender and liquid is reduced, about 3 minutes.
Remove from heat, and cool.
Then transfer to a bowl and whisk in the remaining ingredients.
Taste for seasoning, adding salt, pepper, paprika, and garlic powder to taste. It should be highly seasoned.
Video
Notes
Shallots - a small onion with a sweeter, more delicate flavour than normal large onions. They are sometimes called French eschalots. Can’t find them? Just sub with a small amount of finely sliced normal red onions.White wine vinegar – Less sharp than standard white vinegar.White wine – Any dry white wine is fine here. Just avoid really sweet ones, fruity or woody ones.Tarragon – The herb flavouring in Béarnaise Sauce that gives it a distinctly French and classy flavour. Not a tarragon fan? Try with snipped fresh chives instead. You can also add chervil if you find it.What is the difference between Hollandaise and Bearnaise sauce?The major difference between a Hollandaise sauce and a Bearnaise sauce is the flavour. A Bearnaise sauce has kicked the flavour up by adding tarragon and shallots to a wine reduction. These additions make the sauce more than simply a rich but bland sauce like Hollandaise. Instead, it has a fragrant and savoury twist.The sauce’s richness improves virtually everything it touches.Béarnaise and steak are a match made in heaven, but this sauce has a few other divine uses.It is the fast way to finish any meat, vegetal, as well as just about any seafood you can imagine.Apply the sauce to filet mignon (Beef tenderloin), top sirloin steaks, roast beef, burgers, cutlets, chops, chicken, turkey, lobster, salmon, or any other roast fish.You can also drizzle it over your favourite veggies, like asparagus, green beans, steamed broccoli, Brussel sprouts, potatoes, or canned artichoke hearts.It also goes great with eggs – top an omelette with it, drizzle it on top of Eggs Benedict, poached eggs, or smear some on an egg sandwich.Have you tried dipping your fries in Bearnaise?LeftoverIt will keep in the refrigerator, covered, for at least 5 days.
Disclosure: “As an Amazon Associate, I earn from qualifying purchases. Purchases made by using these links don’t cost any extra and provides Fast2eat with a few pennies to keep the lights on.”
How do you get a quick and nutritious meal on the table at the end of a busy day?
I love creating fast and healthy meals that can make a huge difference.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Remember to follow usSnap a pic, use #Fast2eat and tag @Fast2eatca on Instagram.
It really takes no skill at all to create the perfect steak when it’s cooked in the air fryer. It’s hard to believe that steak can come out so surprisingly juicy and delicious. No mess, no splashing oil, just tasty beef steak cooked to perfection!
Roast beef tenderloin with Roquefort sauce Fast2eat
The Roquefort (blue cheese) creamy sauce is simple to prepare and delicious to serve with the roast beef. A whole filet mignon (or beef tenderloin) is a lean cut of premium beef and one of the most tender cuts of beef you can cook and is ideal for roast beef.
Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes and broccoli Fast2eat
This Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes, and broccoli is a restaurant-quality meal that you can easily make at home with minimal ingredients and maximum flavour!
Have dinner on the table in under half an hour with this pan-fried Yellowfin tuna fillets topped with a creamy Dijon sauce with hints of herb and garlic.
Tender filet mignon is drizzled with a savoury gorgonzola sauce with a sharp, tangy flavour similar to blue cheese, with a velvety smooth. Sounds fancy, but this is extremely easy to make.
For many, there’s a direct relationship between fancy food and effort. No fear, get a fancy exquisite Filet mignon (Beef tenderloin) steak with Brie dish in less time than it takes to order a pizza. The brie melts all over the top of the steak giving it a creamy sauce that’s simply divine.
Balsamic Reduction is a simple sauce that can elevate a dish to the next level, and it’s so easy to make at home! It only takes 1 ingredient. You literally just simmer balsamic vinegar until it thickens. That’s it! It’s SO easyto create thissweet, syrupy and absolutely delicioussauce.
Trout is such a wonderful fish and has a fabulous flavour, combine with a sauce made with tangy lemon juice, piquant capers, and butter. Sauteed almonds make a zesty topping, the perfect combination for the tender, flaky fish.
Pungent Dijon Mustard is classic pairings for salmon. The Greek yogurt creamy coating helps keep the fish moist. It's so tasty and so yummy on the fish. Enjoy!
It is a fast, easy, healthy and delicious 30-minute meal with fantastic flavours and full of healthy fats and protein. It’s perfect for busy weeknights! It is also great for grilling out in the backyard, camping or picnicking.
Did you know you could make more than bread in the bread machine? My cookbooks will walk you through how you can make pizza dough, pasta, cake, and of course, bread in a bread machine. With over 130 recipes, there is something for everyone!
Don’t have a bread machine? No problem! The book contains a guide to convert all bread machine recipes to manual recipes. The guide also allows you to convert manual recipes you may already have to bread machine recipes.
Got a question or feedback? Please comment below! That way, other readers will be able to see the answers to your question and will benefit from your feedback.
Get in Touch!
I look forward to hearing from you in the comments.
Since you are here, can I ask a favour? It would be really nice if you could please share this recipe (or article) on your social media. It's just a couple of clicks for you… but it means the world to me. Please follow Fast2eat on Instagram, Facebook and Pinterest. Thank you so much!!!