Ingredients with Measurements:
- 1 head of broccoli, cut into florets
- 3 egg yolks
- 1/2 cup unsalted butter, melted
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon fresh chervil, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Double boiler or heatproof bowl and saucepan
- Whisk
- Steamer basket or pot with lid for steaming broccoli
Step-by-step instructions:
1. Steam the broccoli florets until tender but still crisp, about 5-7 minutes. Set aside.
2. In a double boiler or heatproof bowl set over a saucepan of simmering water, whisk the egg yolks until thick and pale, about 3-4 minutes.
3. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens, about 5-7 minutes.
4. Add the white wine vinegar, tarragon, chervil, salt, and black pepper and whisk until well combined.
5. Remove from heat and spoon the Béarnaise sauce over the steamed broccoli florets.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Steam broccoli until tender but still crisp. Keep the double boiler or heatproof bowl over a saucepan of simmering water.
Serving size:
This recipe serves 4 as a side dish.
Nutritional information:
Calories: 285
Fat: 27g
Carbohydrates: 7g
Protein: 5g
Sodium: 215mg
Sugar: 2g
Substitutions for ingredients:
- Use dried tarragon and chervil if fresh herbs are not available.
- Substitute white wine or lemon juice for the white wine vinegar.
Variations:
- Substitute asparagus or green beans for the broccoli.
- Add a pinch of cayenne pepper for a spicy kick.
- Use a blender or immersion blender to mix the sauce for a smoother texture.
Tips and tricks:
- Keep the heat low and whisk constantly to prevent the egg yolks from curdling.
- If the sauce is too thick, whisk in a tablespoon of warm water to thin it out.
- Serve immediately to prevent the sauce from separating.
Storage instructions:
Béarnaise sauce is best served immediately but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a double boiler or heatproof bowl set over simmering water.
Reheating instructions:
Reheat gently in a double boiler or heatproof bowl set over simmering water.
Presentation ideas:
Arrange the steamed broccoli florets on a platter and spoon the Béarnaise sauce over the top. Garnish with fresh herbs.
Garnishes:
Fresh herbs, such as tarragon or chervil.
Pairings:
This dish pairs well with grilled steak or roasted chicken.
Suggested side dishes:
Roasted potatoes or a mixed green salad.
Troubleshooting advice:
If the sauce separates, whisk in a tablespoon of warm water to bring it back together.
Food safety advice:
Make sure to cook the egg yolks to a safe temperature of 160°F to prevent the risk of foodborne illness.
Food history:
Béarnaise sauce is a classic French sauce made with butter, egg yolks, and herbs. It is traditionally served with steak but can also be used as a topping for vegetables.
Flavor profiles:
This dish has a rich and creamy flavor from the Béarnaise sauce, with a hint of tanginess from the white wine vinegar and a fresh herbal note from the tarragon and chervil.
Serving suggestions:
Serve this dish as a side dish for a special occasion or holiday meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French