Mango Bearnaise Sauce Recipes

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:

• Combine vinegar, wine, shallots and tarragon in 2-cup glass measure.
• Microwave, uncovered, at high for 1 to 2 minutes or until boiling.
• Set aside to cool to lukewarm.
• Strain mixture into small bowl; whisk in egg yolks.
• In 2-cup glass measure or similar microwaveable bowl, melt butter at medium 40 to 60 seconds.
• Do not boil.
• Whisk egg yolk mixture into butter.
• Microwave, uncovered, at medium 30 to 90 seconds.
• Whisk every 15 seconds.
• Cook only until mixture starts to thicken.
• Season to taste with salt and pepper.

Steps:

• Combine the vinegar, wine, scallions, and tarragon in a small saucepan. Place it over high heat and boil until reduced by half, about 1 minute. Remove the pan from the heat and allow to cool to room temperature.
• Melt the butter in a small saucepan.
• Fill the bottom of a double boiler with water and bring it almost to a boil. Lower the heat so that the water is hot but not boiling.
• Combine the egg yolks and the reserved scallion mixture in the top of the double boiler, and place the top over the bottom. Gradually whisk in the melted butter in a slow, steady stream. Continue whisking until the sauce has thickened. Season to taste with salt and pepper. Serve immediately. Enjoy!
• Makes 1 1/2 cups.

Steps:

• Cook the wine, onion, and tarragon until the wine has been reduced to a glaze.
• Combine the egg yolks with the salt in a blender.
• Slowly add the glaze to the yolks with the blender running.
• Pour the butter into the blender slowly until the sauce thickens.

Steps:

• Combine vinegar, white wine, onion, tarragon and pepper in a small saucepan. Bring to a boil and allow liquid to reduce by half.
• Remove from the heat and quickly whisk in the egg yolks. Immediately start whisking in butter, a little at a time, until all the butter is incorporated.
• Add lemon juice, to taste.
• If your sauce is too thin, add more butter. If too thick, add lemon juice.
• If you make it ahead and your sauce "breaks" whisk in a few drops of water to make it smooth again. This works for broken Hollandaise as well.

Steps:

• In a small saucepan, combine vinegar, tarragon, parsley and garlic powder.
• Simmer over medium heat 1 to 2 minutes, stirring occasionally.
• Place mayonnaise in a small bowl and add the vinegar mixture, stir until smooth and creamy.

Steps:

• Set up a double boiler. Put two yolks, vinegar and tarragon into the glass bowl on top and whisk.
• When water boils, turn it down. Stir CONSTANTLY.
• When the mixture starts to thicken, add one cube of butter t a time, mixing after each addition until melted.
• When done, quickly take off the heat and plonk the bottom of the bowl into cold water to stop it from cooking.
• Make sure that you have a big bowl of cold water on hand so if you think the eggs are going lumpy or about to curdle, put the bottom into the water and whisk vigorously.

Steps:

• In a sauce pan, heat the oil and 1 tablespoon of butter. Add shallots, half the tarragon, half the parsley, 1/4 cup of the mangoes and the vinegar. Cook over gentle heat for 20 minutes or until only 1 tablespoon of liquid remains. Strain through a fine mesh sieve.
• To clarify butter, melt the remaining 11 tablespoons of butter in a double boiler over hot heat. After several minutes, milk solids will settle at the bottom. Pour the clear butter into a bowl, leaving the milky residue behind.
• To finish the Bearnaise, combine the egg yolks and the vinegar mixture in a double boiler over hot water. Whisk well. Gradually incorporate cold water, salt and pepper, continuing to whisk vigorously until the mixture becomes creamy. Remove the double boiler from the heat and continue whisking while adding the clarified butter in a thin stream.
• Stir the remaining tarragon, parsley and mango into the mixture. Use Bearnaise immediately or reserve in a double boiler over hot but not boiling water.