Quote:
Originally Posted by trekkor
Yes. 
See, he knows a good garnish is actually made up of something from the entrée.
Tarragon is the 'secret' ingredient in my sauce.
I think the  was the for doing it at home...
KT |
When I was in Culinary school, the french chefs were sticklers about all garnishes had to edible. Did you whisk by hand? I used too, now a blender. Very nice sear on that rib-eye.
I love Bearnaise, a heart attack, but w steak you cant beat it.
Do you make Demi at home? I make once a year and freeze in small containers.