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AuthorDartagnan"crispy and creamy roasted potatoes in a ridiculously easy preparation of the classic Béarnaise Sauce with Cognac"
Measure out everything for your Béarnaise sauce and have it all ready.
Combine the wine, vinegar, mustard, shallots, tarragon, white pepper and cayenne in a small saucepan. Gently simmer over medium heat until the liquid evaporates, 3 to 5 minutes. Set aside to cool, then pop in fridge for a couple minutes, then back out off heat.
Place your stick of butter in a small sauce pan over low heat melt until just sizzling. Keep warm but off direct heat.
Preheat oven to 425°. Foil like a 1/2 sheet pan (lipped cookie sheet).
Place large diced potatoes in a large mixing bowl, cover with water by a couple inches, let sit for 10 minute. Drain into a colander, pat moisture off potatoes, return to dry bowl.
Add seasonings, then drizzle oil, toss to mix well. Let stand a few minutes.
Spread potatoes out on pan in a single later and spread apart.
Roast for 15 minutes, pull and stir well, making sure any stuck pieces have been loosened. Roast another 15-20. Shut off oven and keep potatoes warm.
Place the cooled shallot mixture into a 4 cup beaker or measuring cup. Add the egg yolks and lemon juice. Using an immersion blender, blend to combine well.
Now very slowly drizzle small amounts of the melted butter down the SIDE of the jar while blending thoroughly; it will start to thicken and will be bubbly. Test for salt.
Drizzle in the cognac and stir with a small wooden spatula. Keep in warm place until ready to use. Re-whisk if needed.
Remove potatoes with a slotted spatula, leaving any oil in pan. Move to a large serving bowl, lightly drizzle Béarnaise over potatoes. Top with scallions if preferred and serve.
Ingredients
Directions
Measure out everything for your Béarnaise sauce and have it all ready.
Combine the wine, vinegar, mustard, shallots, tarragon, white pepper and cayenne in a small saucepan. Gently simmer over medium heat until the liquid evaporates, 3 to 5 minutes. Set aside to cool, then pop in fridge for a couple minutes, then back out off heat.
Place your stick of butter in a small sauce pan over low heat melt until just sizzling. Keep warm but off direct heat.
Preheat oven to 425°. Foil like a 1/2 sheet pan (lipped cookie sheet).
Place large diced potatoes in a large mixing bowl, cover with water by a couple inches, let sit for 10 minute. Drain into a colander, pat moisture off potatoes, return to dry bowl.
Add seasonings, then drizzle oil, toss to mix well. Let stand a few minutes.
Spread potatoes out on pan in a single later and spread apart.
Roast for 15 minutes, pull and stir well, making sure any stuck pieces have been loosened. Roast another 15-20. Shut off oven and keep potatoes warm.
Place the cooled shallot mixture into a 4 cup beaker or measuring cup. Add the egg yolks and lemon juice. Using an immersion blender, blend to combine well.
Now very slowly drizzle small amounts of the melted butter down the SIDE of the jar while blending thoroughly; it will start to thicken and will be bubbly. Test for salt.
Drizzle in the cognac and stir with a small wooden spatula. Keep in warm place until ready to use. Re-whisk if needed.
Remove potatoes with a slotted spatula, leaving any oil in pan. Move to a large serving bowl, lightly drizzle Béarnaise over potatoes. Top with scallions if preferred and serve.