See Also: Tarragon Bearnaise(recipes)
Veal Oscar with Tarragon Bearnaise(recipes)
Bearnaise(dictionary)
Béarnaise sauce(recipes)
Steak with bearnaise sauce(recipes)
Steak and Chips with Bearnaise Sauce and Carrots and Broccoli(recipes)
Tarragon(recipes)
tarragon oil(medicine)
tarragon(dictionary)
tarragon(encyclopedia)

ketchup (iou) and Tarragon Bearnaise (recipes)


ketchup (iou)



ketchup noun. . L17.
[Perh. from Chinese (Cantonese) k'e chap tomato juice.]
A spicy sauce, now usu. of a thick consistency, made from tomatoes, or from mushrooms, walnuts, etc., and used as a relish with meat, fish, etc. Freq. with specification, as mushroom ketchup, tomato ketchup, etc.

Tarragon Bearnaise (recipes)




Yield: Makes 3/4 cup



Ingredients:



3tablespoons finely chopped shallots

2tablespoons white Wine

2tablespoons white Wine vinegar

1tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves

Dash red pepper flakes

2egg yolks

Dash salt

1/2cup (1 stick) butter, cut into 1/2-inch cubes, divided









Preparation:





1.Combine first 5 ingredients in small saucepan; bring to a boil over high heat. Cook 3 minutes. Strain mixture through fine-meshed sieve; discard solids.2.Beat egg yolks and salt in top of double boiler with wire whisk; gradually add tarragon mixture, stirring constantly. Add about 1/3 of butter to egg mixture.3.Fill bottom pan of double boiler with water to 1 inch below level of top pan. Bring water just to a boil; reduce heat to low. Place top of double boiler over hot water and cook until butter melts, stirring constantly with wire whisk.4.Add another 1/3 of butter, stirring constantly. As sauce thickens, whisk in remaining butter. Cook until instant-read thermometer inserted into sauce, but not touching bottom of pan, registers 160°F.









Veal Oscar with Tarragon Bearnaise