03/12/13

How to make a classic Sauce Bearnaise

Susan, a subscriber to SimplySmartDinnerPlans’ free meal plans, messaged us, asking…

Hi! So here’s a challenge for you…if I could have only ONE recipe ever, it would be for the Bearnaise sauce that accompanied my first filet mignon!
I was 16 years old and on my first prom date at the Compass Room in Phx. I have never forgotten how absolutely delish that sauce was! The only other Bearnaise I had that was even close was at Buddy’s Grill down here in Tucson, and they don’t even offer it any more. I’ve tried making a couple recipes, but they aren’t the same! Care to enlighten me?

Thank you for the question, Susan…I love a challenge!

Béarnaise sauce (or Sauce béarnaise) is considered to be a ‘child’ of the mother Hollandaise sauce, one of the five sauces in the French haute cuisine mother sauce repertoire. The difference is only in their flavoring: Béarnaise uses shallot, peppercorn, and tarragon, while Hollandaise uses lemon juice or white wine. Its name is related to the province of Béarn, France.

The sauce was likely first served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye, not far from Paris. Evidence for this is reinforced by the fact that the restaurant was named for Henry IV of France, a gourmet himself, who was born in the province of Béarn.

In appearance it is light yellow and opaque, smooth and creamy, and is a traditional sauce for steak. (Thank you Wikipedia!)

How to make Bearnaise Sauce

Okay, so I couldn’t find their recipe anywhere, though I did find some reviews that mentioned it being a “classic French Bearnaise”

This is Julia’s recipe for Sauce Bearnaise, from Mastering the Art of French Cooking. Some tips I’ve learned from watching her shows might lend a hint as to why the version you had was so much better than what you’re used to. This is a sauce that will change completely, based on the quality and handling of ingredients.

Use the freshest possible local eggs (farm fresh), and let them be room temp before using them. Fresh herbs, not dried. Fresh ground pepper. Use a good white wine…doesn’t have to be expensive, but if you wouldn’t drink it, don’t cook with it.

¼ cup tarragon vinegar
¼ cup dry white wine
2 Tbs. minced shallot
2 Tbs. minced fresh tarragon
1/8 tsp pepper
Pinch of salt
3 egg yolks, room temp
4 Tbs. cold butter
½ to 2/3 cup melted butter
2 Tbs. fresh minced parsley

Directions

UPDATE: If you’re having trouble finding tarragon vinegar, here’s a great blog post on how to make your own (super easy). If you’d rather buy it, I’ve added my favorite brand to the hautemealz.com store on Amazon, as well.  – Chef Perry

Saute the shallots, herbs, and seasonings with 1 Tbs of butter over moderate heat. Add vinegar and wine, and bring to a boil until the liquid has reduced to 2 tablespoons. Let it cool.

Add the egg yolks to the vinegar mixture with 2-3 Tbs of warm water, and beat until thick (it should start sticking to the whisk), moving the pan on and off a medium high burner. Beat in the another tablespoon of cold butter, until completely incorporated into the sauce, then repeat with remaining butter. Correct seasoning, and add parsley.

And…here’s how the great lady herself does it…

Bon Appetit!

-Chef Perry

08/24/12

Why we like organic

Here at hautemealz.com, we’re fans of fresh, locally grown, organic foods.

We love roadside vegetable stands, food fairs, and the farmer’s market.  There are a lot of opinions (some informed, some not so), on organic foods, on how they are more sustainable and better for the environment, how they are more naturally produced and safer from potentially dangerous chemicals and processes, and how they effect the local community…there are many, many arguments. So, why do we stress the importance of eating these foods?

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07/10/12

Substituting ingredients via Gourmet Sleuth

Heyya hauties… ever come across an ingredient that you’re unfamiliar with, or just plain can’t find?

We do our best to offer simple substitutions to lesser-known items in your hautemealz.com menus, but just in case we miss something, Gourmet Sleuth is a FANTASTIC resource for both definitions and substitutions for thousands of ingredients!

Make sure to bookmark this site!

– Chef Perry

06/21/12

Flavor Tip: Flash Grilling

Flash grilling the meats for my Nona Perkins’ ragu!

FLAVOR TIP: Okay, it’s no secret that I’m a bbq junkie…it’s what I do, it’s what I love. So, this added step in the rest of my recipes just seemed like a no-brainer.

If you want to up your dish’s flavor profile by several notches, try this – whenever possible “flash grill” the meat and/or veggies over live fire (or on your gas grill), before cooking according to the recipe.

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