Awhile back, I discovered that homemade mayonnaise was easy to make–using a stick blender. Yes, easy and less risky! No painstaking dribbling of oil and worrying if it would thicken!
At the time, I didn’t realize what this would start. Soon after that I had blender hollandaise down and decided to go for Béarnaise.
For the uninitiated, Béarnaise is “a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a “child” of the mother Hollandaise sauce” (source Wikipedia).
The traditional tarragon flavoring provides a hint of anise, which I usually dislike, but in here it’s beautiful! Could it be the full stick of butter?
Of course, the lovely thing about a sauce like this is how it can make a fairly simple recipe truly special. After having it on steak at an Easter buffet, I decided to try it on some Alaskan salmon I had in my freezer.
To really pulls things together, I added lemon and tarragon to the salmon too, layering my flavors. The Lemon Tarragon Salmon with Quick Béarnaise proved an easy and tasty partnership with the similarly flavored Béarnaise.
The salmon came from my Community Supported Fishery, Sitka Salmon. I love subscribing to this because it means I always have sustainably caught, healthy fish in my freezer (and this is not a sponsored post). Now I just need a pot of tarragon!
Can’t beat convenience with taste!
- • 1 stick butter, divided (1/2 cup)
- • 1 tablespoon minced shallot
- • 1 large egg yolk
- • 1 Tablespoon fresh lemon juice
- • 1 Tablespoon white wine vinegar
- • 1 Tablespoon finely chopped fresh tarragon
- • Salt, pepper
- • 4 6-to 8-ounces boneless salmon fillets, skin on
- • Salt, pepper
- • 1 tablespoons extra-virgin olive oil
- • 1 Tablespoon chopped fresh tarragon
- • 1 Tablespoon chopped parsley
- • Zest from 1 lemon
- • 1 Tablespoon lemon juice
- • 1 clove garlic, minced
- Preheat oven to 275°F. Spray baking pan with non-stick spray. Place salmon fillets, skin side down, on prepared baking sheet. Season with salt and pepper. Mix marinade ingredients in a small bowl. Brush evenly over salmon fillets. Let stand 10 minutes to allow flavors to permeate.
- Bake salmon until just opaque in center, 20-30 minutes, depending on thickness.
- While the salmon is baking, make the Bearnaise. Melt one Tablespoon butter in a small saucepan. Sautee minced shallot until just tender. Add remaining butter and heat until melted and just warm. Combine all ingredients in a jar that is just wide enough to hold an immersion blender head. Blend until thickened.
- Serve warm with Bernaise sauce
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