Gazpacho Bearnaise (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
2 whole tomatoes |
1 cucumber, seeded |
1 large carrot |
1 red onion |
1/2 ounce garlic |
1 jalapeno pepper, minced and seeded |
4 ounces lime, juiced |
1 bunch fresh cilantro, chopped |
1 teaspoon cayenne pepper |
1 kosher salt |
1 whole shallot |
2 ounces fresh tarragon |
2 ounces fresh chervil |
5 ounces sherry vinegar |
4 egg yolks |
1/2 pound unsalted butter, cut into tablespoons |
1/2 -ounce worcestershire sauce |
1 tablespoon hot pepper sauce, to taste |
Directions:
1. In a food processor fitted with a metal blade, combine tomatoes, cucumber, carrot, red onion, garlic and jalapeno, and process until pureed. Add lime juice, cilantro, cayenne pepper, and kosher salt to taste. Set aside.
2. In a pan reduce shallot, tarragon, chervil, and sherry vinegar until all liquid is gone. Set reduction aside.
3. Using a double boiler with a stainless steel bowl heat egg yolks until you achieve a light ribbon. Be careful not to scramble eggs. Add reduction. Slowly whisk butter into mixture 1 piece at a time until fully incorporated. Add Worcestershire and hot pepper sauce. Season with salt and pepper to taste. Fold into the gazpacho and serve immediately.
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