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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