Oliver's Chili Peppers

Oliver's Chili Peppers

Sunday, February 13, 2011

Pass the Bearnaise! Recipe Share


Recently, we were invited to a cook-off dinner party. Before you start imagining Kitchen Stadium or Top Chef style blow-outs, this was a good-natured, friendly competition between friends, about culinary training, and the general enjoyment of cooking beautiful meals. We were all winners for being involved.

The party started with Prosecco (something all parties should start with, in my opinion), and we enjoyed a feast highlighted by Saganaki, private reserve olive tapenade, Spanakopita done with HAND-MADE (!?!) phyllo pastry, secret recipe chicken curry, perfectly done beef tenderloin, and what might possibly be the world's best béarnaise sauce. This meal was the definition of decadence. We even had the luxury of a sommelier in our midst! 

Besides these culinary masterpieces, we were also treated to great conversation with new friends, and old. While it can sometimes be difficult to schedule time for socialization, dinner parties are a perfect excuse. You have to eat! If your evening is topped off by an animated discussion about wine that smelled like garlic sausage (you could have served it with sauerkraut and mustard!), then a good time is sure to be had. Gratitude to all involved. 

I'd like to share with you the Best Simple Béarnaise sauce recipe, brought to you by one of our fantastic chef's, that would like to remain anonymous. His wife says he will usually do the "Béarnaise Walk" around the table about half way through the meal, just to be sure you have had enough. Is there such thing as enough?

Best Simple Béarnaise
  • 4 tbsp fresh tarragon
  • 3 egg fresh yolks
  • 1 cup chicken stock
  • 1 lb unsalted butter
  • salt & pepper to taste
  • cold water, if necessary
1. Roughly chop fresh tarragon, and crush it gently with a mortar & pestle.
2. Combine tarragon, egg yolks, chicken stock in saucepan over very low heat, whisking vigorously and constantly until thickened and warm.
3. Slowly add butter by spoonfuls, still whisking constantly.
4. Add salt & pepper to taste.
4. If sauce is too thick for your liking, remove from heat and thin with small amounts of very cold water. Serves 4 people very generously, and is good on almost everything.