There’s nothing quite like eating a steak and dipping juicy pieces of meat into a creamy Béarnaise Sauce. If you’ve never tried it, this type of sauce is made with egg yolks, clarified butter, fresh herbs and lemon juice, to add richness and vibrancy to meat and fish dishes. It’s an epicurean experience that tantalizes every taste bud. In my version, I mix in a perfectly ripened avocado to impart an extra luscious texture.
Not the most attractive fruit in the produce isle, avocados are prized throughout the world for their versatility. In addition to the dozens of ways to eat avocados, you can slice them to make a stunning presentation. The best part? They’re really good for you!
Unlike most other fruits, avocados are low in sugar and do not contain starch. Aside from ripened olives, they have more oil than other fruits. Plus, they contain 11 vitamins and 14 minerals, and are high in good-quality fat, making them delicious and nutritious.
To store: Avocados need to be ripe to taste good. If you have an avocado that’s immature, do not put it in the refrigerator. Instead, put it in a brown paper bag or wrap it in foil. To check for doneness, squeeze gently. If it gives, it’s ripe. Or, if a toothpick stuck into it glides in and out easily it’s ready.
Using a pairing knife, slice around the avocado from top to bottom gliding the knife around the stone. Twist to separate.
Firmly hold the half containing the stone in your hand. Strike the stone with the knife blade so it sticks to the stone. Twist and remove.
Using the tip of the knife, slice the avocado while it is still in the skin and remove with a spoon, scraping around the inside edge.
To prevent darkening, immediately brush with any kind of citrus fruit.
Avocado Béarnaise Sauce
Makes 6 servings
½ cup tarragon vinegar
⅛ tsp. dried chervil
1 tsp. minced fresh parsley
1 Tbsp. chopped scallion
3 egg yolks
6 oz. melted butter
1 Tbsp. lemon juice
1 ripe avocado, peeled and chopped
Combine and cook vinegar, peppercorns, chervil, parsley and scallions over medium high heat until it reduces by half. Strain and cool.
When cool, pour vinegar mixture and egg yolks into a blender mixing thoroughly.
Gradually pour melted butter into the blender in a steady stream until thick and creamy.
Add juice and avocado and blend until smooth. Serve on steaks or fish.
Serve this decadent Avocado Béarnaise Sauce at your next dinner party and let me know what you think in the comments below. I can’t wait to hear from you.