|New England's Cooking Secrets|
|by Kathleen DeVanna Fish|
Fifty-seven great chefs and 171 kitchen-tested recipes celebrate the ocean-borne bounty of New England's contribution to world gastronomy.
1 - 10 of 37 for bearnaise sauce
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1. Make Bearnaise sauce: in small ... Garnish with watercress, if desired. Stir remaining chopped tarragon into Bearnaise sauce. Pass sauce. Makes 6 servings.
Trim fat from ... warm platter, spoon Bearnaise cream sauce over each steak. ... not simmering water. Prepare so sauce is last to be finished. Serves 6.
Soak dry mushrooms in hot water 30 minutes. Slice beef into six 1/4 pound rounds; slice each into 3 strips. Sprinkle with salt and pepper. Oil ...
Reduce by boiling vinegar, wine, shallots and tarragon to 2 tablespoons. Strain and incorporate into Hollandaise with parsley. Makes 2 cups.
Coat the fillet ... To prepare the Bearnaise sauce, combine the ... completely absorbed. Quickly blend in the Hollandaise sauce and serve over the roasted fillet.
Combine all ingredients except mayo and mix well in blender. Then cook over low flame, stirring until thick. Remove from heat and stir in mayo. Makes ...
In a small saucepan, combine vinegar, shallot, tarragon, rind, salt and pepper. Bring to a boil. Cook over medium heat to reduce to 2 tablespoons. ...
Combine vinegar, tarragon, mayo and egg yolk in top of double boiler. Place over hot not boiling water. Beat with a whisk until mixture has thickened ...
In small saucepan combine vinegar, wine, and 1 tablespoons tarragon, and the onion. Bring to boil over medium heat. Reduce heat and simmer, uncovered ...
In small saucepan ... blended in, put sauce through strainer with ... tablespoon parsley to sauce. Season with pinch of cayenne. If necessary, add salt.
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