Friday, May 8, 2009
Béarnaise Sauce Update
John Short of EventPros figures we could all use some simplicity these days, so why not offer an easier, no-hassle Béarnaise Sauce recipe? Thanks John!
Okay, who has time these days to throw together such a challenging sauce? (It’s just a sauce – you still have to prepare something to put it on!) For those of you with lives to live (or hopefully not searching for new or better employment), here is an easier, simpler, and every bit as gratifying way to produce this classic enhancement to many recipes.
½ cup sliced shallots (as thinly as possible)
1 Tbls. DRY white wine
1 Tbls. white wine vinegar
Juice from ½ fresh squeezed lemon
1 tsp. dried tarragon
1/2 cup sour cream (no light or fat free substitutes)
Salt, Pepper, Cayenne (cayenne optional) to taste
Combine the shallots, wine, vinegar, lemon, tarragon, salt, pepper, and cayenne (if desired) in a small heavy saucepan. Slowly cook to a simmer – do not allow to boil. Add sour cream and heat for approximately two minutes over low heat stirring frequently. Serve (great on asparagus, oven roasted potatoes, and even pork or chicken).