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Southwest Béarnaise

32 oz Batch Size
32 Portion per Batch
Quantity
(A)
Unit Ingredients
2 oz Chopped Tarragon Leaves
2 oz Shallots, minced
 1/2 oz Champagne Vinegar
1 oz Dry White Wine
2 oz Egg Yolks
32 oz Clarified Butter
4 oz Minced Jalapeno

In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove this reduction from heat and set aside to cool. Blend yolks and béarnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season and fold in jalapeno.

***** The recipes are also listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****

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