Guess whos backk? blogging agian? Dan is back. tell some friends.
It wasnt until recently when my good pal (Cash-monay Kerri) reminded me off my blogging responsibilities that I realized I was just not meeting quota. Its now March 6th and still very cold..I blame the groundhog honestly...Hes just trying to make a statement about global warming and I dont find it humorous at all. Maybe next year I will move somewhere warm and remember good ole New England as a nice vacation spot...that would be nice.
(This is a ground-hog I met once at a local bar. He was a good guy but had a terrible drinking problem!)
Now here is a great recipie:
Ingredients
2 tablespoons tarragon vinegar
2 tablespoons dry white wine
1/4 cup very finely chopped shallot
1/4 teaspoon ground black pepper, more if desired
1 tablespoon finely chopped tarragon leaf
3 large egg yolks
1 tablespoon water
1/2-3/4 cup unsalted butter, very soft (I've always used 1 1/2 sticks)
coarse salt
pepper, if desired
lemon juice, if desired
Directions
1Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan.
2Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes.
3Add egg yolks and 1 tablespoon of water to reduced vinegar mixture.
4Whisk until thick and pale, about 2 minutes.
5Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook.
6To moderate heat, frequently move pan off burner for a few seconds, then back on.
7As they cook, the eggs will become frothy and increase in volume, then thicken.
8When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat.
9By spoonfuls, add soft butter, whisking constantly to incorporate each addition.
10As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed.
11Continue incorporating butter until sauce has thickened to consistency desired.
12Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.
13Add a few droplets of lemon juice if necessary.
And thats a delicous bernaise sauce!
and allll that jazzz
