{"id":1512,"date":"2018-05-07T11:18:19","date_gmt":"2018-05-07T18:18:19","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1512"},"modified":"2018-05-07T11:18:19","modified_gmt":"2018-05-07T18:18:19","slug":"sauce-bearnaise","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2018\/05\/07\/sauce-bearnaise\/","title":{"rendered":"Sauce B\u00e9arnaise"},"content":{"rendered":"<h5 style=\"text-align: center\">Yield: 4 Servings<\/h5>\n<h6 style=\"text-align: center\">Elizabeth E. Skipper<\/h6>\n<p>A child of sauce hollandaise, B\u00e9arnaise has vinegar, shallots, tarragon and pepper. It is great on steaks, burgers, asparagus or salmon.<\/p>\n<ul>\n<li><span class=\"quantity\">\u2153<\/span><span class=\"ingredient-name\">cup white wine<\/span><\/li>\n<li><span class=\"quantity\">\u2153<\/span><span class=\"ingredient-name\">cup apple cider vinegar<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup chopped shallots<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS dried tarragon<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp dried chervil<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp salt<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp white (or black) pepper<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">egg yolks<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">lb butter, melted<\/span><\/li>\n<\/ul>\n<p>With the first seven ingredients, make an acid base and reduce until there remain only 3 TBS-liquid in the pot. Cool slightly, add the egg yolks, and cook whisking over medium heat until the mixture mounds and thickens. DO NOT use aluminum pan, it reacts with the vinegar.<\/p>\n<p>Remove- from the heat and add -the melted butter, slowly at first, to form the emulsion. Whisk in remaining butter, strain sauce through a coarse strainer to remove solids, and serve.<\/p>\n<p>Can be made 1 hour ahead, sit at room temp. Add a little water, reheat and whisk thoroughly.<\/p>\n<p>If desired, add a small amount of ground fresh tarragon.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings Elizabeth E. Skipper A child of sauce hollandaise, B\u00e9arnaise has vinegar, shallots, tarragon and pepper. It is great on steaks, burgers, asparagus or salmon. \u2153cup white wine \u2153cup apple cider vinegar \u00bccup chopped shallots 2TBS dried tarragon 2tsp dried chervil 1tsp salt \u00bdtsp white (or black) pepper 3egg yolks \u00bdlb butter, melted With the first seven ingredients, make an acid base and reduce until there remain only 3 TBS-liquid in the pot. Cool slightly, add the egg&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2018\/05\/07\/sauce-bearnaise\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1512","post","type-post","status-publish","format-standard","hentry","category-general"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=1512"}],"version-history":[{"count":0,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1512\/revisions"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=1512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=1512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=1512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}