Ingredients with Measurements:
- 1 pound of carrots, peeled and sliced into thin rounds
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 3 egg yolks
- 1 tablespoon of white wine vinegar
- 1 tablespoon of lemon juice
- 1/2 cup of unsalted butter, melted and cooled
- 1 tablespoon of chopped fresh tarragon
- Pinch of cayenne pepper
Special equipment needed:
- Double boiler
- Whisk
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large bowl, toss the sliced carrots with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
3. While the carrots are roasting, make the Béarnaise sauce. In a double boiler, whisk together the egg yolks, white wine vinegar, and lemon juice until frothy and pale yellow.
4. Slowly drizzle in the melted butter, whisking constantly, until the sauce is thick and creamy.
5. Remove the double boiler from the heat and stir in the chopped tarragon and cayenne pepper.
6. Using a blender or immersion blender, blend the sauce until smooth and creamy.
7. To serve, spoon the Béarnaise sauce over the roasted carrots and garnish with additional chopped tarragon, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 289
Fat: 27g
Carbohydrates: 10g
Protein: 3g
Sodium: 141mg
Sugar: 4g
Fiber: 3g
Substitutions for ingredients:
- You can substitute white wine vinegar with apple cider vinegar or rice vinegar.
- You can substitute tarragon with parsley or chives.
Variations:
- You can use other roasted vegetables instead of carrots, such as asparagus or Brussels sprouts.
- You can add a tablespoon of Dijon mustard to the Béarnaise sauce for extra flavor.
Tips and tricks:
- Make sure the melted butter has cooled before adding it to the egg yolk mixture, or the sauce may curdle.
- If the sauce is too thick, you can thin it out with a tablespoon of warm water.
- Leftover Béarnaise sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftover roasted carrots can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the roasted carrots, place them in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the Béarnaise sauce-topped carrots on a platter with a sprinkle of chopped tarragon and a drizzle of olive oil.
Garnishes:
Chopped tarragon or parsley
Pairings:
This dish pairs well with roasted chicken or grilled steak.
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Mixed greens salad
Troubleshooting advice:
- If the Béarnaise sauce curdles, try whisking in a tablespoon of warm water to bring it back together.
- If the roasted carrots are too dry, drizzle them with a little extra olive oil before roasting.
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature in the double boiler.
- Store leftover Béarnaise sauce and roasted carrots in the refrigerator within 2 hours of cooking.
Food history:
Béarnaise sauce is a classic French sauce made with butter, egg yolks, and herbs. It is named after the region of Béarn in southwestern France.
Flavor profiles:
This dish has a rich and creamy flavor from the Béarnaise sauce, with a slightly sweet and earthy taste from the roasted carrots.
Serving suggestions:
Serve the Béarnaise sauce-topped carrots as a side dish for a special occasion or holiday meal.
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Region: French