Ingredients with Measurements:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 egg yolks
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted and cooled
- 1 tbsp fresh tarragon, chopped
Special equipment needed:
- Saucepan
- Whisk
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
3. While the Brussels sprouts are roasting, make the Béarnaise sauce. In a saucepan, whisk together the egg yolks, white wine vinegar, and lemon juice until frothy.
4. Place the saucepan over low heat and whisk continuously until the mixture thickens and doubles in volume.
5. Remove the saucepan from the heat and slowly drizzle in the melted butter, whisking constantly until the sauce is smooth and creamy.
6. Stir in the chopped tarragon and season with salt and pepper to taste.
7. Once the Brussels sprouts are done roasting, transfer them to a serving dish and spoon the Béarnaise sauce over the top.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 26g
Carbohydrates: 10g
Protein: 4g
Substitutions for ingredients:
- White wine vinegar can be substituted with apple cider vinegar or lemon juice.
- Tarragon can be substituted with parsley or chives.
Variations:
- Add crispy bacon bits or chopped hazelnuts for extra flavor and texture.
- Use as a topping for other roasted vegetables, such as asparagus or broccoli.
Tips and tricks:
- Make sure the melted butter is cooled before adding it to the egg yolk mixture to prevent the sauce from curdling.
- If the sauce becomes too thick, whisk in a tablespoon of warm water to thin it out.
Storage instructions:
Store any leftover Béarnaise sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, whisking constantly, until warmed through.
Presentation ideas:
Serve the Béarnaise sauce-topped Brussels sprouts on a large platter with a sprinkle of chopped tarragon on top.
Garnishes:
Garnish with additional chopped tarragon or a sprinkle of paprika.
Pairings:
Pair with a juicy steak or roasted chicken for a complete meal.
Suggested side dishes:
Serve with a side of roasted sweet potatoes or a simple green salad.
Troubleshooting advice:
If the sauce curdles, try whisking 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 any risk of foodborne illness.
Food history:
Béarnaise sauce is a classic French sauce that originated in the Béarn region of France in the 19th century. It is traditionally served with steak, but can also be used as a topping for vegetables and fish.
Flavor profiles:
The Béarnaise sauce adds a rich, buttery flavor to the roasted Brussels sprouts, while the tarragon adds a subtle anise flavor.
Serving suggestions:
Serve as a side dish for a fancy dinner party or as a comforting weeknight meal.
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Region: French