MINI EGG PASTRIES WITH BEARNAISE SAUCE | MIDWEST LIVING
Provided by: Midwest Living
Total time: 1 hours 10 minutes
Prep time: 40 minutes
|1 15-ounce package (2 crusts) rolled refrigerated unbaked piecrust|
|Nonstick cooking spray|
|1 tablespoon coarse-ground mustard|
|8 ounces thick-sliced bacon, crisp-cooked, drained, and crumbled|
|Salt and freshly ground black pepper|
|1 ½ cups shredded cheddar cheese (6 ounces)|
|Béarnaise Sauce (recipe follows) or your favorite Hollandaise sauce|
|Fresh fruit and cinnamon rolls (optional)|
|¼ cup dry white wine|
|¼ cup dry vermouth, champagne vinegar or white wine vinegar|
|1 large shallot, finely chopped|
|2 tablespoons loosely packed fresh tarragon leaves|
|¼ teaspoon sea salt or salt|
|⅛ teaspoon ground white pepper|
|4 egg yolks, lightly beaten|
|1 tablespoon water|
|½ cup unsalted butter, cut into 2-tablespoon-sized pieces and softened|
|½ teaspoon snipped fresh Italian (flat-leaf) parsley|
|½ teaspoon lemon juice|
|¼ teaspoon snipped fresh tarragon or chervil|
- Béarnaise Sauce:
Calories 466 calories, CarbohydrateContent 17 g, CholesterolContent 302 mg, FatContent 34 g, ProteinContent 18 g, SaturatedFatContent 16 g, SodiumContent 834 mg, SugarContent 1 g
BÉARNAISE SAUCE RECIPE | EPICURIOUS
Provided by: Jean Touitou
Yield: Makes about 1 cup
|1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into ½” cubes|
|3 tablespoons minced shallots|
|Kosher salt and freshly ground black pepper|
|2 tablespoons Champagne vinegar or white wine vinegar|
|2 large egg yolks|
|1 tablespoon (or more) fresh lemon juice|
|1 tablespoon finely chopped fresh tarragon|
- Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
- Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
- Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.
BEARNAISE SAUCE FOR PRIME RIB ROAST – CAN’T STAY OUT OF THE KITCHEN
Provided by: Teresa
Total time: 18 minutes
Prep time: 10 minutes
Cook time: 8 minutes
|1/2 cup unsalted butter|
|1/2 cup light cream|
|2 tbsp. lemon juice|
|4 large egg yolks (beaten)|
|1 tsp. dry mustard|
|1/2 tsp. salt|
|2 tbsp. finely chopped onion|
|1 tsp. tarragon leaves|
|1 tsp. chervil leaves|
|1 tbsp. dry white wine (cooking wine)|
- Melt butter in a small saucepan over low heat.
- Add light cream, lemon juice, egg yolks, mustard and salt.
- Whisk until smooth.
- Add onion, tarragon, chervil and cooking wine.
- When wine is heated the small amount of alcohol in it will evaporate all at once.
- Continue cooking until sauce thickens – about 5 minutes.
- Beat well with whisk.
- This gives plenty of sauce for a full prime rib roast.
- Makes about 2 cups sauce.