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The Cheat's Guide - Bearnaise Sauce

Tuesday, November 13, 2007

Last month, I made an entry on Bearnaise Sauce but somehow, forgot to put down the instructions.

So here it is, in all it's simplified glory.

Bearnaise Sauce

You Need:

1 package of Hollandaise sauce. Not just any kind. After several experiments, I found it only works with this brand of sauce. For best results, choose this or similar:

Tarragon, a pinch or according to taste.

You Do:

Empty sauce into saucepan. Heat gently.

Add in tarragon. With a whisk, stir for dear life, making sure that all this time, the sauce, while gently cooking, is not boiling furiously. You don't want that to happen as the fat will start to separate and you get a lumpy mess.

Serve hot on steak or fish.

Labels: the cheat's guide

The Dutchess of Cookalot whipped this up at 6:12 pm

0 calories

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Nutrition Facts

Serving Size
Servings Per Container

LEKKER: Dutch adjective; pleasing to the sense of taste

Contents:

"Just add a dash of Dutchess"

Singaporean wife and mother currently residing in well, Singapore with her husband and their son. When not pottering about the kitchen baking or cooking, she can be found surgically stuck on the couch stitching away. At some point in time she also dusts and cleans. She also tries to stay fat-free.

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Amount Per Serving

Calories---------------------------------0
Calories from fat ----------------------0

%Daily Value**

Total ---------------------------100%

gordon ramsay-----------------10%

james martin-------------------4%

nigella lawson------------------10%

delia smith---------------------3%

delicious-------------------------6%

goodfood-----------------------57%

olive-----------------------------5%

baking911----------------------5%

*WARNING:Reading this blog may result in weight gain.

Ingredients

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