Bacon, Bearnaise Sauce

Bacon, Bearnaise Sauce on a Bacon Wrapped, Fillet Mignon, Picture
1. Mince the bacon, and place it in a small fry pan over medium heat to render it's fat, and to crisp up.

2. While the bacon is cooking, you can begin melting the butter to clarify it. Place it in a pot over low heat for a good 10 minutes to boil off the water, and to separate the milk solids.

3. Place the egg yolks in a blender along with the vinegar, tarragon, parsley, blacken, and the hot bacon, and bacon fat. Blend until it's all smooth.

4. With the blender running on slow, pour the now clarified butter into the container, leaving the milk solids in the bottom of the pot. The hot butter will cook the egg yolks.

5. Add chicken broth, cream, or white wine to thin it down a bit. Either strain, or leave it chunky (my preference).



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