What ingredients do Bernaise sauce and fruit smoothies have in common?
I am trying to narrow down the source of a food allergy. I had a really bad reaction recently and that was my second bad reaction in 2 years. In the first instance, it was after drinking a fruit smoothie at Smoothie King with "all natural" ingredients, I may or may not have had one with the turbinado in it. The second time was this past week at a steakhouse where I tried the Bernaise sauce. I'm assuming that they made it in house but it may have very well been from a vendor.
So, can someone please help me figure out what ingredients those two foods would have in common? Someone suggested that maybe cornstarch was in both of those? Are there any other common ingredients?
Best Answer
Bernaise = butter, egg, vinegar (usually white wine), salt, pepper, and herbs. It would surprise me if any of those things were in your smoothie. So, based on the information you provided, I would say they have nothing in common. Beyond that, you would have to go the the Smoothie King, and the steak house, and ask for a list of ingredients to see if there is something out of the ordinary in their recipes. Maybe you should just go see your physician.
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Is bearnaise sauce meant to be cold?
This sauce has two versions: the traditional prepared hot and served and cold b\xe9arnaise sauce, prepared from a mayonnaise.Can I pre make Bearnaise sauce?
And yep, you can make it ahead. B\xe9arnaise sauce can be made a few hours ahead of time. Keep it out at room temperature (in the blender is fine), with a layer of plastic wrap pressed over the top to prevent a skin from forming. Right before serving, add a splash of super-hot water and blend.Nigella Lawson’s Beef with Simple Sauce Bearnaise | Nigella Bites
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Answer 2
Of course this has to be a guess, but one possibility is xanthan gun or guar gum. These are common stabilisers and emulsifiers in commerical food products. I should stress that there is no evidence they are harmful or likely to cause allergic reactions in general.
This post on chowhound suggests using xanthan gum to stabilise a large batch of bernaise sauce. Searching for ingredients in commercial chocolate ice creams (particularly cheaper brands) found many using guar gum as a stabiliser.
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