{"id":1049,"date":"2023-04-10T01:16:14","date_gmt":"2023-04-10T01:16:14","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=1049"},"modified":"2023-04-10T01:16:14","modified_gmt":"2023-04-10T01:16:14","slug":"bearnaise-sauce-blender","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/bearnaise-sauce-blender\/","title":{"rendered":"Bearnaise Sauce (Blender)"},"content":{"rendered":"

\"\"<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
INGREDIENTS<\/strong><\/td>\n\u00a0<\/td>\nSmall<\/strong><\/td>\nMedium<\/strong><\/td>\nLarge<\/strong><\/td>\nExtra Large<\/strong><\/td>\n<\/tr>\n
Eggs<\/strong><\/td>\n\u00a0<\/td>\n3 Lg<\/td>\n4 Lg<\/td>\n5 Lg<\/td>\n6 Lg<\/td>\n<\/tr>\n
Butter<\/strong><\/td>\n\u00a0<\/td>\n82.5 g<\/td>\n110 g<\/td>\n137 g<\/td>\n165 g<\/td>\n<\/tr>\n
Lemon Juice<\/strong><\/td>\n\u00a0<\/td>\n\u00bd\u00a0Tbsp<\/td>\n1 Tbsp<\/td>\n1\u00bc Tbsp<\/td>\n1\u00bd Tbsp<\/td>\n<\/tr>\n
White Vinegar
\n<\/strong><\/td>\n		\u00a0<\/td>\n\u00bd\u00a0Tbsp<\/td>\n1 Tbsp<\/td>\n1\u00bc Tbsp<\/td>\n1 \u00bd Tbsp<\/td>\n<\/tr>\n
Onion Flakes
\n<\/strong><\/td>\n		\u00a0<\/td>\n\u00be\u00a0Tbsp<\/td>\n1 Tbsp<\/td>\n1\u00bd Tbsp<\/td>\n2 Tbsp<\/td>\n<\/tr>\n
Herbs (Note 1 )
\n<\/strong><\/td>\n		\u00a0<\/td>\n\u00be\u00a0Tbsp<\/td>\n1 Tbsp<\/td>\n1\u00bd Tbsp<\/td>\n2 Tbsp<\/td>\n<\/tr>\n
\u00a0Optional<\/strong><\/td>\n<\/tr>\n
Dry Mustard<\/strong><\/td>\nTo Taste Or a Pinch<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n<\/tr>\n
Cayenne Pepper<\/strong><\/td>\nTo Taste Or a Pinch<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

METHOD
\n<\/strong>1 Place butter in a glass jug, and melt in the microwave, about 30 seconds on High.
\n2 With a hand blender and a container, Blend yolks, lemon juice and white vinegar for about 15 seconds.
\n3 Add melted butter slowly to the egg mixture while blending.
\n4 Add the Cream a bit at a time and blend until just mixed in. Do NOT<\/strong> thin the sauce to much.<\/p>\n

NOTE:
\n<\/strong>1 You can use any of the following herbs Dried Tarragon, Dill or Chives<\/strong>.
\n<\/strong>2 The melted butter should be (60 to 63\u00baC)<\/strong> when adding to the egg yolk mixture.
\n3 If the sauce is to thick then thin it out a Teaspoon at a time with water or cream
\n\u00a0\u00a0 or some thing thin of some sort.<\/span><\/span>
\n4 If the Bearnaise sauce thickens up too much as it sits, whisk in a tablespoon or two of hot water (NOT Boiling) or some more cream.
\n5 To keep the sauce warm keep it in a bowl and sit it over a warm saucepan (NOT BOILING)<\/strong> of water.<\/p>\n

WARNING: <\/strong><\/span>A lot of blogs say just throw the extra away because of the egg yolks, though you maybe able to reheat if your inclined too as below.<\/p>\n

Reheating Bearnaise:<\/p>\n

Exert from Chef Talk Blog:<\/p>\n

Over the weekend I did a search on google about \u201chow to reheat hollandaise\u201d and up popped my post first thing. \u00a0So I had some hollandaise left over in the fridge and I didn\u2019t want to throw it out. \u00a0To me, hollandaise is expensive stuff with all the yolks and butter in it! \u00a0When I first posted this I believe I threw out my perfectly good hollandaise because I didn\u2019t want to reheat it. \u00a0But this time I stuck it in the microwave. \u00a0Heated for 5sec and stirred. \u00a0Another 5sec and stirred. \u00a0I did this about 4 times until the hollandaise was warm. \u00a0It didn\u2019t split, it held together and it was delicious the next day. \u00a0So, there is a way. \u00a0I stopped using cornstarch long ago though, don\u2019t do that anymore.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

INGREDIENTS \u00a0 Small Medium Large Extra Large Eggs \u00a0 3 Lg 4 Lg 5 Lg 6 Lg Butter \u00a0 82.5 g 110 g 137 g…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[53],"class_list":["post-1049","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1049","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=1049"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1049\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=1049"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=1049"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}