Saturday, September 3, 2011
Paint The Mother Pink
Sauce Bearnaise is probably the powerhouse of the Hollandaise derivatives. Replacing lemon juice with a very concentrated reduction of white wine vinegar, white wine, fresh tarragon, peppercorns, and shallots elevates the sauce with bright anise undertones. Beranaise pairs beautifully with steak. With additions and tweeks, Bearnaise sauce boasts a litany of variations. Adding tomato puree, tomato paste, or tomato concasse to the Bearnaise emulision produces a pink-hued Sauce Choron. Sauce Paloise is made by replacing tarragon with mint. Sauce Foyot has a meat glace folded into the Bearnaise, while Sauce Colbert is Sauce Foyot with additional reduced white wine.
I had a hankering for eggs benedict. Although I'm a fool for Hollandaise and Bearnaise, I wanted to tinker and try something a bit different for our breakfast dinner last night. When I stumbled across sauce Choron, I was intrigued. Sandwiching poached eggs between fresh tomato slices and a tomato-infused Bearnaise sauce seemed like a natural pairing. Sold.
I'll admit, most of the time I pull out the blender for safe fuss free versions of Hollandaise or Bearnaise. Without risk of curdling or scrambling the egg yolks over low heat, blender sauces are fullproof. That being said, fueled by extra time on my hands along with a few glasses of wine, I happily plunged head first into the classic preparation of Bearnasie-based sauce Choron.