Quote:
Originally Posted by Steve Carlton
That Knorr stuff is better than most restaurants, IMHO. YMMV.
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I don't know where you eat, but that's not true around here.... I'm with Hugh on this one.
To add a few suggestions to his recipe:
Save the tarragon leaves and use the stems in the reduction, instead. Strain them out, when cooked. Add the chopped leaves to the finished sauce at the end.
Add cold water (a tablespoon per egg) to the egg yolks and beat the hell out of them till frothy. Turn these into a sabayon, cool it, add the butter,
then add the reduction.
The classic recipe also calls for chervil, although you probably wouldn't miss it.
Cook a prime fillet to rare plus, top with some blanched asparagus and fresh dungeness crab meat, then add some sauce. Repeat as necessary.
JR