Chilean Sea Bass with Bearnaise Sauce
One of the benefits of a trip to Florida is we brought back a freezer full of fresh fish from Shelly's Seafood in Homosassa. I decided to make a Bearnaise sauce to go with the Chilean Sea Bass. Once again I adapted the recipe to fit what I had on hand. I sauteed 1/8 white onion chopped fine (usually shallots are used). I added 1/4 cup of wine vinegar and 1/4 cup of white balsamic vinegar (usually white wine is used) and let that reduce to about half. Meanwhile I melted a stick of butter. (Yes a whole stick but I only make this type of sauce every couple of months and eating at home is much less expensive than eating out). To the melted butter I added 1/2 teaspoon of dried tarragon (if I had fresh I'd use that).
After the butter melted and cooled down I added the reduced vinegar and onion mixture. Next I separated three egg yolks and whisked them thoroughly. Then stirring constantly over a double boiler I slowly drizzled three egg yolks into butter and vinegar mixture. Keep stirring till the sauce gets thick. If the sauce starts to separate immediately remove from heat and stir in 1/2 teaspoon of hot water. You know anything with that much butter has to be decadently delicious.
Yesterday I had training at the Helen Arts and Heritage Center so I can volunteer to work there. Today I'll go back to glaze work and sand some bisque pieces to fire. This time of year here in Blairsville the temperatures during the day are the middle 70s to 80s but at night the temperature cools down to the middle 50s so we open our windows at night and close them during the day and save by not using air conditioning. I could get used to this time of year. Thanks for reading and for all your comments.