While this dish is called a red wine béarnaise, it is more like a beurre rouge, but with all the aromatics of a traditional béarnaise, and much lighter.
Red wine béarnaise
- 1/2 cup (120 ml) red wine
- 1/2 cup (120 ml) red wine vinegar
- 1 tablespoon black peppercorns
- 1 teaspoon minced shallot
- 3 sprigs tarragon
- 1 sprig thyme
- 3 tablespoons (45 ml) brown butter sauce
- 4 tablespoons (55 g) unsalted butter
- Salt
- Pepper
Potato crisps
- 1 Yukon gold potato
- 2 cups (480 g) canola oil
- Fine sea salt
- Freshly ground white pepper
Finishing
- 1/2 teaspoon thinly sliced fresh tarragon
- 1/2 tablespoon minced shallots
- 1 teaspoon coarsely ground black pepper
- 4 to 5 sea bean sprouts, broken into 2-inch (5-cm)pieces
Instructions
Step 1: Red wine béarnaise
Combine the wine, vinegar, peppercorns, shallot, tarragon, and thyme. Bring to a boil and reduce to 2 tablespoons. Add the brown butter sauce and then gradually whisk in the whole butter.
Strain through a fine-mesh sieve and transfer to a small pot. Season with salt and pepper. Keep warm.
This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits
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