Béarnaise Sauce (Bearnaisesauce) - Danish Style
Bearnaisesauce
We mentioned elsewhere that Béarnaise sauce is a popular part of Danish cuisine. Nonetheless, the recipe is slightly modified from a French Béarnaise. Here is an authentic Danish version. Serve it on beef, on potatoes, or anywhere else you would like a dash of taste.
- 4 tablespoons tarragon vinegar
- 1 teaspoon minced onions
- ¼ teaspoon white pepper
- ½ teaspoon salt
- 5 egg yolks
- ½ pound melted butter
- ¼ teaspoon pepper
- 3 tablespoons beef stock -- jellied
- ½ teaspoon lemon juice
- Chopped parsley
- 1 teaspoon onion juice
- 5 egg yolks
- 1 teaspoon salt
- ¼ cup olive oil
- ¼ cup Béarnaise essence
- ½ tablespoon chopped parsley
- 1¼ cups melted butter
- 1 small minced onion
- Mix vinegar, onion, pepper and salt and let boil until only 1/3 of the original quantity remains.
- Remove from fire. Place pan over hot water, or low heat.
- Add egg yolks and butter alternately, a little bit at a time, beating after each addition.
- Strain the sauce through a cheesecloth and season with the pepper, meat stock and lemonjuice.
- When cool, add a little chopped parsley.
LastUpdate: 2015-12-06 21:48:35