Seriously! It's half eggs and eggs are good for you. It also has fresh herbs and shallots plus wine which is good for your heart. Okay, so maybe the stick of butter is not exactly health food but at least it's not lard!
Maybe I should just leave it at Bearnaise is good. Seriously delicious stuff using the glorious natural sauce that is an egg yolk. Bearnaise has hollandaise as its base, which people have been scared out of making due to the possibility of the sauce either breaking or worse, curdling. I first made hollandaise 3 years ago and got it perfect on the first try. Not because I am so amazing in the kitchen but due to the fact that it is actually not that hard. For those of you who may not know, hollandaise is that wonderful yellow sauce they pour over your Eggs Benedict at brunch, you know, the one you pay obscene amounts of money for despite the fact that you are eating approximately 1 dollars worth of food (and your eggs are probably cooked wrong anyways.)
Basically, you heat egg yolks over a double boiler, whisking until thick. Then you whisk in butter, half in cold cubes, the other half melted. Then you season. For Bearnaise, your seasoning is a mixture of shallots and tarragon cooked in wine and vinegar until syrupy and then cooled.
I served my Bernaise over a fantastic grilled Flat Iron Steak. These are similar to flank steak but a little more fatty and tender. I marinated the steak in a mixture of soy sauce, Worcestershire and rosemary and then it was grilled with a little hickory to give it flavor. On the side, I served Brussel Sprouts sauteed in a little bacon grease and a nice baguette. This was a simple yet rich weekday meal that will also impress any dinner guests.
No comments:
Post a Comment