Sauce Bearnaise

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Oh my! I have tried bearnaise so many times. It's usually just hollandaise with tarragon. This was fabulous. Like in a very high end restaurant. I served it with filet mignon. Dipped my roasted asparagus in it and ate the rest of it with a spoon over the sink (calories don't count that way. Husband says it was restaurant quality! Anne if you ever look at these reviews - thank you so much!

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I've made this sauce several times... when it gets too thick just add an ice cube.... Bearnaise nor hollandaise sauces are not easy to do well, they take a lot of practice to get the method to where you can produce the sauce each time you attempt it. Just follow Chef Anne's directions to a t each time and you will develop the technique before you know it.

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jesuiserin, Try thinning it out with a little warm water next time

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This was my first time making bearnaise and it turned out perfectly!!! Go Anne!! It was exactly like a restaurant's sauce. I'm definitely making this again and again!

....

okay I gotta downgrade to a 4 star, so the first time I made this was to practice for a dinner party at my house, like I said before it came out perfectly the first time. Then the second time it wasn't a bearnaise at all, it came out as a delicious aioli...I wish I knew why this happened! The first time I made it the sauce was velvety and sauce like, but the second time it was thick like mayo. If anyone has any tips on how to prevent this or what I did wrong the second time post it! Thanks!

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delious I love it

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The 'next' didn't post, so let's try again. The show, being 'SECRETS' is about taking some recipes like this (that are classics and showing you that one little trick to make it work, or make it perfect. This one had two. The first is the taragon vinegar instead of white vinegar or white wine vinegar. Does wonders when you can't go out and pick the fresh taragon from the garden. Next is the ice cube. I learned this sauce with a TBS of water and then adding the perfect temperature butter. The ice cube is a foolproof way to have it come out perfect every time. just follow Anne's directions and it will be right on the money.

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I made this in September (sorry for the delay in posting, and my hubby loved it. I am making a prime rib roast for Thanksgiving, and will be making this sauce again along with a red wine reduction so that there are two sauces to choose from.

This sauce, plus Emeril's version are delicious.

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Funny things said by Glen: "Anna made a comment that there isn't a difference between clarified and drawn butter, she should go ask Bobby Flay or some of the other iron chefs." Well first of all Glen, you cant even spell her name. It is Anne, not Anna. Perhaps you didn't know either that she was Mario Batali's sous chef on iron chef. And before you criticize a sauce that is very good by the way and want to appear as a know it all, you should research a bit. Look up clarified butter in "Le Cordon Bleu Complete Cooking Techniques" and you will see and entry for "clarified butter" that says "also called drawn butter" What school did you attend Glen?

Drawn/clarified, tomatoe/tomato, the tip about the ice make this difficult sauce a lot easier to make.

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Thanks Anne for this fantastic menu! Perfect bernaise and the steak came out great - I used rib eye. Loved the creamed spinach and the whole dinner was delicious - really a way to impress. Love the idea with the duck fat for extra flavor.

As for the ratings killer, Glen - next time you decide to "pretend" you know something, and feel the need to make a criticism because you have had a crummy day, maybe it would be a good idea to do just 30 seconds of research first!

here is the definition from epicurious.com - Food Dictionary:

CLARIFIED BUTTER
Also called drawn butter , this is unsalted butter that has been slowly melted, thereby evaporating most of the water and separating the milk solids (which sink to the bottom of the pan from the golden liquid on the surface. After any foam is skimmed off the top, the clear (clarified butter is poured or skimmed off the milky residue and used in cooking. Because the milk solids (which make butter burn when used for frying have been removed, clarified butter has a higher SMOKE POINT than regular butter and therefore may be used to cook at higher temperatures. Additionally, the lack of milk solids prevents clarified butter from becoming rancid as quickly as regular butter. It also means that the butter won't have as rich a flavor. GHEE is an East Indian form of highly clarified butter.

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The taste is terrific. I followed the e-mail recipe and bottom line...terrific flavor and aroma. P.S. Any comments who are on the negative side...this recipe was provided to us by a restaurant chef ...ANNE...not Anna. Maybe the negative eval is because critic was evaluating a chef named Anna not Anne. Regardless, my opinion...great recipe!