Gazpacho Bearnaise

Name: Gazpacho Bearnaise
Ingredients: 2 whole tomatoes; 1 cucumber, seeded; 1 large carrot; 1 red onion; 1/2 ounce garlic; 1 jalapeno pepper, minced and seeded; 4 ounces lime, juiced; 1 bunch fresh cilantro, chopped; 1 teaspoon cayenne pepper; 1 kosher salt; 1 whole shallot; 2 ounces fresh tarragon; 2 ounces fresh chervil; 5 ounces sherry vinegar; 4 egg yolks; 1/2 pound unsalted butter, cut into tablespoons; 1/2 -ounce Worcestershire sauce; 1 tablespoon hot pepper sauce, to taste

18 ingredients

12 steps

Ingredients

2 whole tomatoes
1 cucumber, seeded
1 large carrot
1 red onion
1/2 ounce garlic
1 jalapeno pepper, minced and seeded
4 ounces lime, juiced
1 bunch fresh cilantro, chopped
1 teaspoon cayenne pepper
1 kosher salt
1 whole shallot
2 ounces fresh tarragon
2 ounces fresh chervil
5 ounces sherry vinegar
4 egg yolks
1/2 pound unsalted butter, cut into tablespoons
1/2 -ounce Worcestershire sauce
1 tablespoon hot pepper sauce, to taste

Directions

1

In a food processor fitted with a metal blade, combine tomatoes, cucumber, carrot, red onion, garlic and jalapeno, and process until pureed.
2

Add lime juice, cilantro, cayenne pepper, and kosher salt to taste.
3

Set aside.
4

In a pan reduce shallot, tarragon, chervil, and sherry vinegar until all liquid is gone.
5

Set reduction aside.
6

Using a double boiler with a stainless steel bowl heat egg yolks until you achieve a light ribbon.
7

Be careful not to scramble eggs.
8

Add reduction.
9

Slowly whisk butter into mixture 1 piece at a time until fully incorporated.
10

Add Worcestershire and hot pepper sauce.
11

Season with salt and pepper to taste.
12

Fold into the gazpacho and serve immediately.