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Old 08-30-2014, 07:24 PM   #11
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I figure if you just want to toss it on whatever pasta is at hand, it should work. I think I'd add fresh tomatoes and some green onion too.
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Old 08-30-2014, 10:12 PM   #12
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I figure if you just want to toss it on whatever pasta is at hand, it should work. I think I'd add fresh tomatoes and some green onion too.
Yep, that sounds delectable. Some diced bacon couldn't hurt.
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Old 08-31-2014, 04:01 PM   #13
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Oh baaaaacon...yes! Mmmmmmm! Drooling now.
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Old 08-31-2014, 07:41 PM   #14
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Thanks for the suggestions.

I was thinking eggs Benedict too, but I don't have any English muffins or back bacon. English muffins could be made. I suppose regular bacon could be used.

How long would the Bearnaise be safe in the fridge?
In a screw top jar or similar, it would be OK overnight as long as it hasn't hung around to long at room temp. Might even manage two days but certainly no longer.
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Old 09-01-2014, 07:18 PM   #15
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I tried an experiment. I had about 1/4 of the Béarniaise left and the two egg whites leftover from making the Béarnaise. I gently nuked the sauce until it was soft, then I whisked it into the egg whites. Wow, that made a wonderful omelette/scrambled eggs.
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Old 09-01-2014, 07:21 PM   #16
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I tried an experiment. I had about 1/4 of the Béarniaise left and the two egg whites leftover from making the Béarnaise. I gently nuked the sauce until it was soft, then I whisked it into the egg whites. Wow, that made a wonderful omelette/scrambled eggs.
A new recipe for a low calorie egg white omelet!
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Old 09-01-2014, 07:24 PM   #17
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A new recipe for a low calorie egg white omelet!
I don't think it's very low cal with all the butter that's in the Béarnaise.
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Old 09-01-2014, 07:28 PM   #18
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I don't think it's very low cal with all the butter that's in the Béarnaise.
I was pullin' yer leg!

It was a great idea to get the yolk and white back together again with a smidgen of butter.
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Old 09-02-2014, 07:38 PM   #19
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I bet I'd like Béarnaise if it didn't have tarragon in it, but then it wouldn't be Bearnaise would it.

I just can't stand tarragon.
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Old 09-02-2014, 08:13 PM   #20
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I bet I'd like Béarnaise if it didn't have tarragon in it, but then it wouldn't be Bearnaise would it.

I just can't stand tarragon.
Just use parsley or thyme. It still has the shallots, which Hollandaise doesn't have.
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What to do with leftover Bearnaise? I found a very easy recipe for Bearnaise, [URL="http://ruhlman.com/2011/08/easy-bearnaise-sauce-recipe/"]Friday Grilling: Easy Bearnaise Sauce | Michael Ruhlman[/URL]. It makes about twice as much as we want for two steaks. I don't think I can cut the recipe in half. I don't think the immersion blender would work with half. Does anyone have any suggestions for something to do with the left over half? I don't think I can safely keep it in the fridge with the raw egg. I'm wondering if it can be cooked in some nice way. 3 stars 1 reviews
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