Herb Mint Bearnaise Sauce | Recipe | Bearnaise Sauce for Lamb Rack

This Herb Mint Bearnaise Sauce is a lovely accompaniment to lamb, although the Roast Rack of Lamb was so good, no one used it!  This sauce can only be made an hour ahead, so plan on making this only if you're not pressed for time and have a large enough dinner party where you can slip away for a few minutes.

Herb Mint Bearnaise Sauce Recipe
Yields: 2 c

1/4 c white wine vinegar
1/4 c dry white wine
1/4 c minced shallots
3 Tbsp finely chopped fresh mint
2 sticks unsalted butter, cut into pieces
4 egg yolks, at room temperature
salt and pepper

1. Combine vinegar, wine, shallots and mint in a small saucepan.  Bring to boil over High heat and cook until the liquid is reduced to about 2 Tbsp, about 5 minutes.  Strain through a wire sieve into a food processor or blender, pressing hard with a rubber spatula.  Reserve the mint mixture.
2. Bring the butter to a boil in a medium saucepan over Medium heat; cook 1 minute.  Do not brown the butter.
3. Pour butter into a glass measuring cup.  Let stand 1 minute; skim off the foam on the surface of the butter.
4. Add egg yolks to food processor.  With food processor running, slowly add the melted butter through the feed tube.  Do not add milky white solids.
5. Add mint mixture and pulse twice to combine.  Season with salt and pepper.
6. Sauce can only be prepared up to 1 hour in advance.  Transfer to a wide-mouth Thermos or a heatproof bowl and let stand in a skillet of very warm, but not boiling, water.






1 comments:

Miss T said... [Reply]

YAY! everything looks superb, but this is the one I have been hanging out for. Bravo you clever minx, bravo!
T
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