Thursday, February 19, 2009
French Chefs please ignore my next posting
I might have to go into hiding after posting this recipe. Bearnaise sauce is far more complicated to make than this recipe. But I specialize in making gourmet easy, and quick. And if you compare the ingredients in a traditional Bearnaise and mine...they are pretty much the same. I just cut to the chse and blend the stuff, and it comes out pretty much the same. You can't not love a Bearnaise that takes all of five minutes to make! In the picture I have served the sauce over a potato gallet under a filet mignon with crab meat and roasted asparagus (Oscar style). I thought you might want to make this for your Oscar parties this week.
ZESTY BEARNAISE SAUCE
2 Tablespoons Tarragon vinegar
2 Tablespoons white wine
¼ cup shallots, finely chopped
pinch of clack pepper
1 teaspoon salt
1 Tablespoon tarragon leaves, chopped
3 egg yolks
¾ cup butter
juice of a lemon
Melt the butter in a saucepan. Combine vinegar, wine, and shallots in a saucepan. Reduce until half as much. In a blender, beat the eggs. Next, add the vinegar. Lastly, add the butter a few tablespoons a few tablespoons at a time (emulsification). Blend until smooth and then add lemon juice, salt and pepper. Keep warm until you serve
Brush a bunch of asparagus lightly with olive oil and arrange on a baking rack placed over a baking sheet. Lightly sprinkle with kosher salt and coarse black pepper. Roast in a 350 degree oven for five minutes until just tender to the bite.