Bearnaise Sauce With Smoked Salmon and Quail Eggs
Rich, velvety sauce enhances the salmon and eggs. The sauce is surprisingly easy to make!
Ingredients
- 1/2 cup Tarragon vinegar
- 1/2 small Onion, finely diced
- 1/2 tsp. Dried tarragon or 1 Tbsp. fresh leaves
- 3 egg Yolks
- 1 tsp. Lemon juice, freshly squeezed
- 1/4 tsp. Kosher salt
- 1/2 cup Butter (1 stick)
- Dash White pepper
Instructions
- Saute the finely diced onion in 1 Tbsp. of butter until they are soft, but not browned. Remove from the pan.
- In the same pan, melt 1 stick of butter.
- In a high-powered blender, add the onion and pulse a few times.
- Add the 3 eggs yolks and blend for about 5 seconds.
- Next add the vinegar, lemon juice and salt. Blend for about 1 minute.
- While the blender is still running on medium-high, slowly stream the melted butter through the top lid cap opening and blend until the mixture is emulsified and the right consistency; about 1 minute more. If the sauce is too thick, add a little more melted butter.
- Remove from the blender into a small bowl. Add the dried (or fresh) tarragon, dash of white pepper and check for all other seasoning. Serve warm.
Notes
This sauce keeps well, covered in the fridge, for about a week, but does get thicker as it cools. To return to the right consistency, whisk vigorously and slowly add about 1 Tbsp. more melted butter.