Ingredients with Measurements:
- 1 pound asparagus, trimmed
- 3 egg yolks
- 1 tablespoon white wine vinegar
- 1 tablespoon water
- 1/2 cup unsalted butter, melted
- 1 tablespoon fresh tarragon, chopped
- Salt and pepper to taste
Special equipment needed:
- Double boiler or a heatproof bowl and a saucepan
- Whisk
- Immersion blender (optional)
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 3-4 minutes until tender but still crisp. Drain and set aside.
2. In a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the egg yolks, white wine vinegar, and water until pale and frothy.
3. Slowly drizzle in the melted butter while whisking constantly until the mixture thickens and becomes smooth.
4. Remove the mixture from the heat and stir in the chopped tarragon. Season with salt and pepper to taste.
5. Arrange the cooked asparagus on a serving platter and spoon the Béarnaise sauce over the top.
6. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
5. Temperature:
- Boiling water for cooking asparagus
- Simmering water for double boiler
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 28g
- Protein: 6g
- Carbohydrates: 7g
- Fiber: 3g
- Sugar: 3g
- Sodium: 120mg
Substitutions for ingredients:
- White wine vinegar can be substituted with lemon juice or red wine vinegar.
- Tarragon can be substituted with other fresh herbs such as chives or parsley.
Variations:
- Instead of asparagus, try serving the Béarnaise sauce over grilled steak or roasted chicken.
- Add a pinch of cayenne pepper or Dijon mustard to the sauce for a spicy kick.
Tips and tricks:
- Be sure to whisk the egg yolk mixture constantly while adding the melted butter to prevent the sauce from breaking.
- If the sauce does break, use an immersion blender to blend it back together.
Storage instructions:
- The Béarnaise sauce can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the sauce in a double boiler or a heatproof bowl set over a saucepan of simmering water, whisking constantly until heated through.
Presentation ideas:
- Arrange the asparagus spears in a circular pattern on a large platter and spoon the Béarnaise sauce over the top.
Garnishes:
- Garnish with additional chopped tarragon or a sprinkle of paprika for color.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with roasted potatoes or a green salad for a complete meal.
Troubleshooting advice:
- If the sauce breaks, try whisking in a tablespoon of hot water to bring it back together.
Food safety advice:
- Be sure to cook the asparagus until tender to ensure it is safe to eat.
Food history:
- Béarnaise sauce is a classic French sauce made with butter, egg yolks, and herbs. It is traditionally served with steak or fish.
Flavor profiles:
- The Béarnaise sauce is rich and buttery with a hint of tang from the white wine vinegar and a subtle anise flavor from the tarragon.
Serving suggestions:
- Serve the Béarnaise sauce-topped asparagus as a side dish for a fancy dinner party or a special occasion.
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Region: French