Friday, October 19, 2012

Theme Recipe: Sauce Bearnaise a la Poirot



When Poirot takes Japp to Allen's to buy some meat, he winds up getting Japp to purchase some beef tenderloin that he clearly finds an exorbitant amount given his "copper's salary," even if he is a Scotland Yard Inspector.  Poirot suggests it with Sauce Bearnaise.  The steak base was Steak au Poirve, which was given as a theme recipe for the end the series House M. D.-- that can be found here.  Although this has been considered the sauce for beef tournadoes since the times of famed chef Escoffier, it is just as good with a nice piece of fish or over poached eggs.  Even vegetables!  It comes jarred, canned and even in powder, but the real deal...is the real deal.


2 shallots, very finely chopped

3 tbsp good white wine or champagne vinegar
1/2 cup good dry white wine

2 stick real butter (unsalted)
3 egg yolks

1/4 tsp. white pepper

Salt to taste
Pinch cayenne powder (optional)

1 to 2 tbsp tarragon, depending on how much you like it, finely chopped
1 tbsp. well chopped parsley


1. Start by boiling the shallots in the wine, add vinegar, bring back to boil and then set aside.

2.  In a double boiler (make sure the pan is non-reactive), add in the egg yolk and whisk in the seasonings and immediately strain the wine mixture over the yolks, whisk while heating.  Be sure the heat is low, or the eggs will thicken, not cook (this is a lot like making traditional Hollandaise).  Slowly dribble in the butter, whisking constantly until thickened (like mayonnaise).  Remove from heat completely, stir in the herbs, check seasoning and serve.


A Blender Version Can Be Made:

Boil up the shallot, strain and let liquid cool.

Add egg yolks to blender, add in the seasonings, pulse.  Add the strained liquid, pulse well.

Turn blender on and slowly add the butter to thicken.  Add in herbs.  Serve.


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