Golden Poppies our State Wildflower

Saturday, January 11, 2014


IF YOU EVER NEEDED A GREAT SAUCE STANDBY for fish, game, steak or even burgers....this is THE one.
it can be made ahead and kept in sealed container in fridge for 1 week, then just heat and enjoy.
if it curdles add 1 tbsp boiling (not warm) water to the smooth sauce and whisk well, off the heat...and serve.

Please have all ingredients at room temp. This recipe may be halved with good results but do not multiply

4 tbsp water
4 tbsp cider or white wine vinegar
1 cup minced sweet onion or shallots ( may use a red onion)
1 pound salted butter --melted slowly do not allow the butterfat to harden
8 large egg yolks
2 chipotle peppers  ( canned smoked jalepenos) minced 
1 tbsp adobe sauce (the chipotles are packed in this)

In a small, non-aluminum saucepan heat the onions, water and vinegar, and slowly  simmer until liquid is reduced by half. ( your choice here, either strain  off the onions and discard or leave the onions in the vinegar-water, I prefer to strain out and add in at the end just before blending)

Place the egg yolks and vinegar mix in a bowl over  simmering water (not boiling or you will cook the egg yolks, and don';t allow any water into the mix).
Whisk well and gradually add the cooled melted butter, forming an emulsion and making the sauce thicken ( this is like making hot mayonnaise).

Puree the chipotle and adobe, add the cooked onions, blend very well then slowly pour int he hot Bearnaise sauce and blend well.
Serve immediately or cool and store in sealed container in fridge.
To reheat, heat slowly in a bowl over simmering water and whisk well, it the sauce separates add 1 tbsp freshly boiled water and continue whisking.

This is a spectacular pale red, piquant sauce, that makes any dish POP!!

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