THE SIGNATURE SPICE-ROUTES BÉARNAISE

(Our Play on the Ultimate Tarragon Silk)

THE SIGNATURE SPICE-ROUTES BÉARNAISE

Ingredients: 2 Shallots (pureed), 50ml White wine vinegar, 2 tbsp Fresh Tarragon (minced), 1 tsp Black pepper, 3 Egg yolks, 200g Clarified butter, 1 tsp Salt...

Ingredients

  • 2 Shallots (pureed)
  • 50ml White wine vinegar
  • 2 tbsp Fresh Tarragon (minced)
  • 1 tsp Black pepper
  • 3 Egg yolks
  • 200g Clarified butter
  • 1 tsp Salt

Cooking Method

  1. The Architect Boil vinegar and shallot puree until reduced to a thick paste.
  2. The Bloom Add half the tarragon and the pepper with a tiny 10ml splash of water; the heat will swell the herb oils.
  3. The Whisk Whisk yolks and the spiced paste over a water bath until thick and pale.
  4. The Silk Merge Slowly drizzle in butter while whisking vigorously until a heavy, stable silk forms.
  5. The Final Flourish Stir in the remaining raw tarragon and extra lemon juice before serving over meat.

Cuisine: French

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