This book was my Dad's attempt to make sure that I could cook everything from meatloaf to baked potatoes when I left home. It was an abject failure because I still called him for advice on roasting chicken (which, based on my Easter dinner, I need a refresher on) and the best salad dressings...relying on his encyclopedic cooking knowledge instead.
Being the NY Times Food Editor of the time, Craig Claiborne (much like my Dad) lends his expertise to everything from making toast to the mother sauces of French cuisine. It's been a while since I've had a good Béarnaise sauce and it's not something that translates into take-out. Hopefully, I can make it without it breaking because drizzling it over roasted salmon, roasted potatoes, and Brussels sprouts just seems right!
Ingredients:
Sauce:
16 TB butter [yes, you read that right]
4 egg yolks
2 TB lemon juice
Salt
1/8 tsp cayenne pepper
2 TB tarragon vinegar [I'm using champagne vinegar]
2 TB dry white wine [I used more champagne vinegar since I didn't have a bottle open]
1 TB finely chopped shallot
1 TB chopped fresh tarragon
Salmon:
Salmon fillets
Salt & Pepper
Melt the butter in a saucepan over low heat. Heat to bubbling, but don't let it brown. [I wanted a set it and forget it, so I microwaved mine for a minute and thirty seconds on high]
Cook the vinegar, wine, shallot, and tarragon in a small saucepan until almost all liquid evaporates.
Meanwhile, in the container of an electric blender add the remaining ingredients. Cover the container and blend on low speed. The yolks must not be over blended or the sauce won't work. While the motor is running, uncover and pour in the hot butter in a steady stream. When all the butter is incorporated, turn off the motor.
Spoon vinegar/tarragon mix into the container and blend on high for 6 seconds.
Keep the sauce warm by placing the container inside a pan with hot water. If the sauce becomes too thick, thin it with a little hot water and re-blend.
Note: I made these potatoes from Emily Blunt with the slow roasted salmon found here.
This video says it all. The sauce was luxurious and flavorful. I put it on everything on the plate. The potatoes were great and crispy - even the two year old that only eats potatoes in french fry form approved.
Comments