Béarnaise Sauce Recipe

I was recently asked to contribute to a magazine for a senior research project and give a story around a Nostalgic Food Memory. Here is my contribution:

When it comes to food, my father’s mother and my mother’s father have been the most influential in my life. My grandmother taught me all about food and life, and my grandfather taught me all about life and food. My memory of my grandmother always revolves around Friday night suppers and roast chicken. I can remember the side board in her dining room being laden with roast potatoes, peas, gem squash and the lovely roast chicken we were going to eat for supper. My grandmother passed away when I was 12 and roast chicken dinners became a nostalgic reminder of my gran. My dad would let me carve the chicken and I remember as if it were yesterday, my sister and I alternating between who got the parsons nose, and who got the wishbone. To this day, a roast chicken dish reminds me of my dad and my grandmother. My clearest food memory of my grandfather is a dinner he held for his 80th birthday. He had some smart French chef cater the event and I was told in no uncertain terms that I had to try the béarnaise sauce with my meal. I didn’t know it at the time, but béarnaise sauce is my mom’s favourite. When I think of my mother and grandfather, I think of beautiful fillet steak with an unctuous béarnaise sauce to go with it.

So, for this project I chose to make roast chicken quarters with a béarnaise sauce so that I could be transported right back to moments of bliss and happiness with my family who now live so far away from me.

What is your nostalgic food memory?

Béarnaise Sauce Recipe

Ingredients:

Method:

Place the onions, 30mls of the tarragon, the thyme, bay lead and vinegar into a saucepan

Season to taste and over a medium heat, reduce the liquid by two thirds

Remove from the heat and leave to cool

Return to a low heat and whisk in the egg yolks and the water

Whisk until thickened and then add the butter a cube at a time, whisking continuously

Adjust the seasoning, add the cayenne and the lemon juice and stir in the remaining tarragon

Serve immediately or leave over a bain-marie to keep warm

Cooks Notes:

You cannot reheat the sauce as it will split

2.2

http://tandysinclair.com/bearnaise-sauce-recipe/

Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com

What I blogged:

I am in Italy until the 30th of October and will reply to blog comments then. If you want to follow along on our holiday please read our daily blog here.

Tandy

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About Tandy Sinclair

I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.