Once upon a time, I used to be good at making sauces from scratch. You know the stuff… Hollandaise… Poivre vert… etc. ( I worked as a cook to pay for grad school.)
Since my last two trips to the UK, I have become aware of Bearnaise again. As a matter of fact, the last two times I had lunch with His Hermeneuticalness, Timothy Cont. Fingan, and Mulier Fortis they had, I believe on both occasions, steak with … yes… Bearnaise sauce!
I determined I would reconquer my saucier side.
So, last Sunday I made a little steak (NY strip) with some asparagus and bearnaise for myself.
Then this last Sunday, Laetare, I wound up in the Twin Cities at the home of a friend and had, low and behold, steak with bearnaise!
Here are the steaks in a "before" shot…
The wine had to breathe…
What was it?
The steak in an "after" shot.