AUCE BEARNAISE
/ usually serve bearnaise with red meat. For that reason, I prepare it with red wine and red wine vinegar. For service with fish I would follow the same recipe, but generally use white wine and white wine vinegar.
For 8 servings
cup red wine 1 tablespoon chopped fresh chervil
lh cup red wine vinegar 6 egg yolks
4* cup finely chopped shallots 1 pound softened butter, broken into
I teaspoon freshly cracked black pepper pieces
cup chopped fresh tarragon leaves 44 teaspoon cayenne pepper
1 tablespoon lemon juice (only if necessary)
1. Put the red wine, red wine vinegar, chopped shallots, freshly cracked black pepper, tarragon, and chervil in a small, heavy saucepan and reduce liquid until almost evaporated. Cool briefly.
2. Put the egg yolks in a stainless steel bowl. Heat a pot of water that will hold the bowl without letting the bowl come into contact with the water, like a double boiler. Keep
on moderate heat.
3. Add the reduced wine and shallot mixture to the egg yolks and whisk them very well prior to heating them.
4. Now put the bowl over the simmering water and whisk, not stir, the eggs. Allow them to thicken gently and evenly. When you can draw a line with the whisk across the bottom of the bowl and see the bottom for a quick count to 3, they are thick enough.
1. 5. Remove the bowl from the heat and beat in the softened butter. When all the butter is incorporated, whisk in the cayenne pepper and the lemon juice, if it is needed. (Taste and add at your discretion.)
EER COURT BOUILLON
This is the way we prepare shrimp to serve with Creole remoulade.
6 cups rich Fish Stock (Page 244) 4 Spanish onions, peeled and cut up
1 teaspoon whole black peppercorns in slices
1 teaspoon dry mustard 2 heads garlic, cut in half laterally
1 teaspoon cayenne pepper 1 quart beer (we use Dixie, but any light
1 tablespoon thyme leaves lager will do)
1 tablespoon shredded basil leaves 1 pound large shrimp
1. Combine all ingredients except shrimp in a large saucepan and bring to a rolling boil. Skim. Lower the heat and simmer for approximately 30 minutes to allow flavors to blend.
2. Add whole unpeeled shrimp and cover. Simmer briefly, checking for doneness often, just until shrimp are tender.
1. 3. Strain shrimp and ice quickly. (Do not leave the shrimp in the ice any longer than necessary. It waters them down and toughens the skin.)
PICY MOLASSES MARINADE
/ like to use this marinade on poultry, especially the large, meaty Moulard duck breasts before smoking them. When they come warm out of the smoke, juicy and medium-rare, it is wonderful to pull off the little tenderloin on the inside of the breast and pop it in your mouth. (This marinade is excellent on pork, also. It is not necessary to smoke anything you marinate like this-grilling is great, too. The marinade works best overnight, in the refrigerator.)
Enough to marinate 4 large chicken breasts
1 cup dark molasses
42 cup cider vinegar
43 cup fresh lemon juice V2 cup Dijon mustard Ч2 cup tomato sauce
2 cloves garlic, minced Ч2 teaspoon cayenne pepper Ч2 teaspoon ground ginger Pinch fresh grated nutmeg
1 teaspoon minced fresh thyme leaves
1. Mix everything together and store in the refrigerator in a glass or stainless steel container.