Featured Freezing herbs for bearnaise?

Discussion in 'Food & Cooking' started by Mona123, Nov 11, 2017.

  1. Mona123

    Mona123

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    Hello, would the quality of the herbs suffer if were too freeze them? They are expensive, and i would like them not dying before ill make another bearnaise.
     
  2. kuan

    kuan Moderator Staff Member

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    Just make up the base gastrique for the bearnaise. With the vinegar and sugars from the wine it should stay good for awhile. Otherwise if you have to use dry tarragon.
     
  3. Mona123

    Mona123

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    Nice suggestion, should i store it in the fridge or freezer? and do you know how long it will keep ballparkish?
     
  4. kuan

    kuan Moderator Staff Member

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    I don't know how long in the fridge. Quite a while in the freezer I bet.
     
  5. chefross

    chefross

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    If I may make a suggestion.....Instead of freezing your herbs, why not make vinegar out of them? Place your washed tarragon in a bottle and fill with vinegar.. Allow to sit in the pantry. Now you have infused vinegar with which to make your Bearnaise.
     
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  6. kuan

    kuan Moderator Staff Member

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    Tarragon vinegar is one of my favorites.
     
  7. Mona123

    Mona123

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    Is tarragon infused vinegar enough for bearnaise, i thought that idealy i should tarragon vinegar and tarragon herbs?
     
  8. maryb

    maryb

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    Plant some in a pot and keep it on a sunny windowsill! Otherwise if it is on stems you can wrap in a damp paper tower and place in a plastic bag with the top open. It will keep a week or two in the fridge that way
     
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  9. flipflopgirl

    flipflopgirl

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    Herbs are expensive and it only gets worse when you end up throwing most of it out.
    Growing your own is ideal but I have another solution that may fly.
    There are a couple of labels that have started bundling a few stems, enuf for one or two dishes (I am paying a buck per) to replace the "grabs" we are used to buying.
    Best idea since sliced white bread.
    Talk to the produce guy where you do most of your shopping and ask if he would get some in for you to try.
    Tell him once everyone knows it is there he won't be able to stock the shelves fast enuf.

    mimi
     
  10. chefross

    chefross

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    Yes but wait a month to infuse the flavor. You may also add dry or fresh tarragon to the already made Bearnaise
     
  11. pete

    pete Moderator Staff Member

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    We used to make up a bunch of the "seasoning" mix for béarnaise and freeze it. We would mince shallots, put in a pot, add red wine vinegar and reduce slightly then add in the fresh tarragon. We'd divide it into 2oz portion cups and freezer, then pull what we needed. It would only take about an hour to thaw and come to room temp. then we would whisk it into our hollandaise. You couldn't tell the difference.
     
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