Chef Johns Bearnaise Sauce Recipes

Steps:

• Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
• Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

Steps:

• Whisk egg yolks, black pepper, tarragon Dijon mustard, tarragon vinegar, water, and salt in a metal mixing bowl or small saucepan. Place over low heat and whisk until mixture foams, small wisps of steam appear from the sauce, and sauce is hot and thick, 1 to 2 minutes. Raise and lower the pan over the heat to increase or reduce heat.
• Remove from heat and whisk a few more seconds to make sauce slightly fluffy. Serve immediately.

Steps:

• Place egg yolk into a large stainless steel bowl. Whisk in water, lemon juice, salt, and cayenne pepper. Add butter cubes. Place bowl over low heat. Whisk continually until butter melts and mixture gets foamy, about 3 minutes. Continue whisking over low heat until sauce is to your desired thickness, 3 to 5 more minutes.

Steps:

• Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.
• Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
• Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

Steps:

• Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
• Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.

Steps:

• Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook until onions are very soft, about 15 minutes, stirring occasionally. Mix garlic into onion mixture and cook just until fragrant, about 1 more minute.
• Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed.
• Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes into vegetable mixture. Raise heat to medium and cook just until liquid has evaporated. Stir in tomato paste and bring to a simmer. Pour in San Marzano tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 1/2 hours, adding a little water as the sauce cooks down. Stir occasionally.