Tuesday, November 18, 2008

Anniversary at home: (BEARNAISE SAUCE)

Kevin had Younglife this past Monday night so it was a "Score!" for an evening alone for an Anniversary dinner (our 18th). I had thought I would grill lobster tail but ended up substituting with grilled shelled shrimp that I had marinated in olive oil, Old bay, and Lemon Pepper for thirty minutes in the fridge. I was going to make homemade Bearnaise sauce from my antique store find cookbook, The Cordon Bleu Cookbook, for the Filet Mignon but had limited resources, namely, tarragon vinegar. I've saved a neat glass bottle, washed it in hot soapy water, and am making my own tarragon vinegar tomorrow from my own herb supply. The baked potatoes were twice baked and the filling was comprised of wasabi, chedder cheese, real bacon, and sour cream. The veggies were roasted in the oven at 375 degress until most of the juices sloshing around at the bottom of the pan were cooked off. An enjoyable and relatively easy dinner for two. There were ample leftovers and I was able to fix a plate for Kevin later. A few days later I diced up the remaining filet mignon (minus the bacon), 6 or so shrimp, the roasted veggies and tossed them together in a medium bowl. I found a recipe for spinach pancakes and thought that the mixture would be good served over them and covered in a parmesan-chedder sauce. It worked out great. Two meals out of one.

I'm anxious to make homemade bearnaise sauce so when the tarragon vinegar is ready I'm making it. Here's a version from The Cordon Bleu Cookbook (page 137):

Bearnaise Sauce:


2 egg yolks
1 tablespoon tarragon vinegar
2 tablespoons cream
salt, to taste
cayenne pepper, to taste
4 tablespoons fat (butter)
2 tablespoons chopped fresh herbs
1 tablespoon chopped fresh garlic (I'm subbing shallot instead which is more traditional)


1. Put in a bowl egg yolks, vinegar, cream, salt, and cayenne pepper.

2. Put the bowl in a pan of hot water over a slow fire; beat until the sauce begins to thicken.

3. Add, bit by bit, the butter, herbs, and garlic. Whisk well to incorporate. Season to taste and serve warm.

I've researched different bearnaise recipes for the "chopped herbs" portion of the recipe. I'm assuming it would be some chopped fresh tarragon. It's going to be what I'll use. On the other hand I found some more different ways to prepare the sauce as well. I'll probably try this one too.

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