If you've got the double-boiler hollandaise method down, but want to skip the fussy step that every béarnaise sauce recipe requires of simmering vinegar in shallots, chervil, and tarragon, simply stir in a little A.1. sauce in its place (via Kitchn). With A.1. already having enough acidity and slight sweetness just like a white wine vinegar reduction would, it's the perfect swap. The outlet also notes that if the taste is not just right, home chefs should simply add more lemon juice and salt until reaching their desired flavor.
My Food and Family, meanwhile, shares a béarnaise recipe that features A.1. sauce, encouraging their readers to turn their beef tenderloin into an A.1.-Béarnaise Chateaubriand. In their recipe, readers are called to add a half cup of A.1. sauce to a mixture of potatoes, butter, parsley, egg, and spices, which is then poured over a 2-pound roast.
The Easy Ingredient Swap For A Quick Béarnaise Sauce - Tasting Table
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