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Oscar Any Style

August 27, 2009

2 min read

Tarragon Reduction:
2 heaping tablespoons tarragon, dried
1 shallot, finely chopped
1 cup red wine vinegar

Place above ingredients in a small sauté pan. Cook over medium heat until all liquid has evaporated but mixture is still moist, about 7 to 10 minutes. Set aside.

Hollandaise

2 egg yolks

1 cup very hot water

1 cup clarified butter (melted butter with the top layer of water and the bottom layer of solid fat poured off)

juice of one lemon

pinch of cayenne pepper

pinch of salt

In the top of a double boiler, add egg yolks, lemon, salt, cayenne pepper and 2 tablespoons of the hot water. Stir constantly until the consistency of pancake batter. Remove from heat. Do NOT over-cook.

Alternate adding butter and water until ¾ of the water is gone and all of the butter is utilized. Scrape into a warmed but not hot serving container. Add the tarragon reduction. Keep at room temperature – do not re-heat, or allow to become cooled.

Oscar

¼ cup crab meat, hot

3 asparagus spears, cooked

choice of cooked salmon, halibut or steak

Place asparagus spears on top of halibut, salmon or steak. Pour béarnaise sauce over all. (Note: Once tarragon reduction is added to the hollandaise sauce, it becomes a béarnaise sauce).