Best French Quarter Catfish With Bearnaise Sauce Recipes

Classic French Bearnaise Sauce image

Provided by Geoffrey Zakarian

Time 35m

Yield 1 cup

Number Of Ingredients 8

1 tablespoon black peppercorns
5 sprigs fresh tarragon, 2 whole, 3 chopped
1/2 cup white wine vinegar
3 shallots, finely minced
4 large egg yolks
1/2 lemon, juiced
2 sticks (1 cup) butter, clarified (see Cook's Note) and kept warm over low heat
Kosher salt and freshly ground black pepper

Steps:

Tie the peppercorns and 2 tarragon sprigs in cheesecloth and secure with butcher's twine to make a sachet. In a medium saucepan, combine the vinegar, shallots and sachet and simmer over low heat until the liquid is evaporated, 10 to 15 minutes. Let cool; discard the sachet.
In a medium bowl set over a double boiler, whisk together the egg yolks and lemon juice. Heat, whisking constantly, until the yolks are pale and slightly thickened. Slowly ladle in the clarified butter, whisking constantly, until the sauce is emulsified. If sauce looks like it is getting too thick, add water by the tablespoon until you reach the desired consistency. Remove from the heat and add the chopped tarragon and 1 tablespoon of the shallots. Season with salt and pepper.

French Bearnaise Sauce image

Provided by Sharon123

Categories Sauces

Time 17m

Yield 1 1/2 cups

Number Of Ingredients 8

2 tablespoons white wine vinegar
2 tablespoons dry white wine
1 tablespoon chopped shallot (or scallion,white part only)
1 tablespoon chopped fresh tarragon leaves (or 1 tsp. dried)
8 tablespoons unsalted butter (1 stick)
3 egg yolks
salt
fresh ground black pepper

Steps:

Combine the vinegar, wine, scallions, and tarragon in a small saucepan. Place it over high heat and boil until reduced by half, about 1 minute. Remove the pan from the heat and allow to cool to room temperature.
Melt the butter in a small saucepan.
Fill the bottom of a double boiler with water and bring it almost to a boil. Lower the heat so that the water is hot but not boiling.
Combine the egg yolks and the reserved scallion mixture in the top of the double boiler, and place the top over the bottom. Gradually whisk in the melted butter in a slow, steady stream. Continue whisking until the sauce has thickened. Season to taste with salt and pepper. Serve immediately. Enjoy!
Makes 1 1/2 cups.

Nutrition Facts : Calories 662.3, Fat 69.6, SaturatedFat 41.8, Cholesterol 540.4, Sodium 24.8, Carbohydrate 2.8, Sugar 0.4, Protein 5.7