Bacon Bearnaise Sauce
Bearnaise, is pretty much a standard accompaniment to steak, and Fillet Mignon in particular. This is a "Blender Version" where the hot bacon fat and butter will cook the egg yolks.
It's really not a true Bearnaise, but rather a Bernaise styles sauce the incorporates the basic ingredients form the standard, then kicks them up. I know this will become one of your favorites.
You can either leave it thick and chunky or add the cream or chicken broth to thin it down a bit.
- 2 Slices Thick-sliced Bacon, minced
- 1/2 Medium Onion, Minced
- 2 Sticks Butter
- 3 Large Egg Yolks
- 1 Tablespoon Champagne Wine Vinegar
- 2 Dashed Worcestershire Sauce
- 1 Teaspoon Dried Tarragon
- 1 Tablespoon Dried Parsley
- 1 Teaspoon Butt Kickin' Blacken, Original Recipe
- Chicken Broth, optional, as needed
- Heavy Whipping Cream, optional, as needed
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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