Food The Easy Ingredient Swap For A Quick Béarnaise Sauce
A TikTok chef selling a $20 'Pink Sauce' says it's 'natural' and 'edible,' but a food safety expert said eating it could be 'risky'
The nutrition label glued to the bottle claimed there were 444 servings per container, which would mean a bottle contained nearly 40,000 calories.The substance, appropriately dubbed "Pink Sauce," is the product of food content creator Carly Pii, who has since June 11 promoted the product on her social-media pages. In reviews touted by Pii, the product has been described as "sweet, savory, and seasoned." Others who said they ordered and tried the sauce described the condiment as "watery," "thin," and like "colored ranch.
Béarnaise sauce elevates steak dishes, is often served in fine dining restaurants, and is basically just a spin-off of hollandaise sauce, which is one of the five mother sauces in French cuisine (via). In fact, according to The Kitchn, béarnaise sauce is considered the "child" of hollandaise sauce in French sauce culture.
According to, in the 1830's, after experimenting with a shallot reduction, Jean-Louis Françoise-Collinet, the head chef at the Le Pavillon Henri IV hotel in Saint-Germain-en-Laye, made swaps to the traditional hollandaise sauce, using a white wine vinegar reduction infused with shallots, chervil, and tarragon in place for the lemon juice. From there, the béarnaise sauce was born. It still uses egg yolk and butter, but the flavored vinegar adds an acidity that sets the sauce apart and makes for the perfect condiment to beef. The catch is, it's pretty difficult to make. The vinegar reduction takes a while, and once you're ready to incorporate your ingredients, you must work fast.
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Both sauces are tricky because you're working with eggs. Traditionally, you're whisking by hand, combining egg yolks with a vinegar reduction over a double boiler, and slowly drizzling meltedin while whisking. According to , if you drizzle the butter in too quickly, the sauce will split, and if the heat is too high, the eggs will scramble. In addition, if it's not exposed to enough heat, the sauce won't thicken.
Is there an easier way?
A.1. Sauce To The Rescue
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 littlein its place (via ). With A.1. already having enough acidity and 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.
, 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.
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