Several life-times ago, Hubby and I frequented a restaurant called Brandiwines. It was a French-Country place with some of the most excellent foods on the planet. Some of my favorites were the Tournedos of Beef and their house specialty, Poached Pears in a wine sauce.
Their first chef did things that were a bit out of the box such as using Béarnaise Sauce on just about anything. This free-thinker was swept off to the big city by the bay to head his own restaurant, so Brandiwines brought in a classical trained chef. The first time Hubby and I ordered New Potatoes Béarnaise the new chef came unhinged and refused to put a sauce clearly created for steak onto a pile of potatoes. We insisted, he insisted. It was a battle of wills. As regular paying customers, in the end we won. While he could not bring himself to actually pouring the sauce over the potatoes, he did send out a bowl of perfectly prepared Béarnaise that the waitstaff served table-side. We sent a thank-you to the kitchen and asked if he would join us. He did, and he tasted the steamed potatoes smothered in Béarnaise. The next time we dined at Brandiwines, New Potatoes Béarnaise was actually on the menu.
I really don’t think that putting Béarnaise on vegetables is such a sin. After all, what is a Béarnaise Sauce but one of the daughters of Hollandaise Sauce. And we all know that Hollandaise Sauce loves vegetables. It’s not much of a stretch. And in today’s free-spirited culinary world, it’s probable commonplace.
One last thing, for this dish I did cheat and use a dry-mix that has been doctored to create the Béarnaise. If you war willing to put in a little more time, by all means make the sauce from scratch. And if you need a recipe, follow the link above to Béarnaise’s Mother Sauce and her siblings. Happy dining everyone!
New Potatoes Béarnaise
16 Small Red Potatoes
Kosher Salt to taste
Black Pepper to taste
Chives, sliced for garnish
Bring a pot of water to a rolling boil. Scrub potatoes, place into boiling water. Cook until tender, about 20 minutes. Drain well. Slice potatoes in half and place in a warm serving platter. Season with salt and pepper, sprinkle with chives.
Just before serving, drizzle with Bearnaise Sauce. Let guests ladle on the Béarnaise Sauce as desired.
Cheater’s Béarnaise Sauce
1/4 cup Shallots
1/4 cup Butter
1 package Knorr’s Béarnaise Sauce
1 cup Milk
2 tablespoons dried Tarragon
Sea Salt to taste
White Pepper to taste
Mince the shallots and set aside.
Melt butter in a saucepan over medium-low heat. Add the shallots and sauté until tender, about 2 or 3 minutes.
Whisk in the Béarnaise Sauce packet. Slowly add the milk. Increase heat to medium, stirring constantly, bring sauce to a low boil.
Lower heat to simmer. Cut a lemon in half, squeeze the juice of half the lemon into the sauce. Add the dried tarragon. Season with salt and pepper to taste.
Let simmer for about 5 minutes or until sauce has thickened. Remove from heat and serve.
Say, as long as you’ve got the sauce, why not toss in a buttery steak? Might I suggest Steak Maître D’hôtel. Oh sure, it’s got that awesome Beurre Maître d’hôtel thing going on, but let me tell you a little Béarnaise Sauce will only enhance the delicious compounded butter.