Saturday, April 10, 2010
I returned home with my steak, and since I was going to be home alone, I could make anything that I wanted. The possibilities were boundless. Since I never get to eat bernaise sauce normally, I decided that I was going to make that. I haven't made bernaise sauce since Christmas 2008, so I was excited t do it again. Bernaise is one of the most satisfying sauces to make since it requires just the right touch (even over a double boiler) to make it perfect. If you do it too long, the eggs scramble and its ruined, if you do it for too short, its too liquidy and not good.
I made it as well as I ever had, so I was very pleased with myself. I should have used juice from actual lemons though, instead of ReaLemon, but it was late and I was tired so I didn't want to go to Jewel to get a lemon. The consistency was perfect, but it was fake sour, so it wasn't quite where it should have been. Anyway, here's how I did it.
1 tspn fresh tarragon leaves
1 tspn white wine vinegar
1 shallot, finely diced
3 egg yolks
1.5 egg shells full of water
4 tbsp butter, melted
1. Bring the water of a double boiler to a boil and put the top pot on it. You can use a saucepan with sloped sides if you want, but you really need to be careful about scrambling the eggs if you do it without a double boiler.
2. Put the shallots, tarragon leaves, vinegar, and a few grinds of black pepper in the pot. Gently stir around until the vinegar has mostly evaporated.
3. Put in the eggs and the water (for each egg you use, you should take half of the egg shell, fill it with water, and pour it in). Whisk constantly until it thickens up to the consistency of mayonnaise about 4-5 minutes)
4. Remove from heat and whisk in the butter. Season to taste with lemon juice and kosher salt. You should serve this sauce relatively quickly so that it does not "break."
5. Cook the steak however you prefer and spoon some of the sauce on top. I'm a pretty big fan of bernaise sauce, so I heap it on heavily, but you can do whatever you want.