Creado con IA
Béarnaise Sauce Topped Roasted Potatoes
Ingredientes
4 Raciones
- baby potatoes, halved2 pounds
- olive oil3 tablespoons
- saltto taste
- pepperto taste
- white wine vinegar3 tablespoons
- dry white wine3 tablespoons
- shallots, minced2
- egg yolks3
- water1 tablespoon
- lemon juice1 tablespoon
- unsalted butter, melted1 cup
- chopped fresh tarragon2 tablespoons
Preparación
- 1
Preheat your oven to 400°F (200°C).
- 2
Toss the halved baby potatoes with olive oil, salt, and pepper until they are evenly coated.
- 3
Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy, turning halfway through the cooking time.
- 4
While the potatoes are roasting, combine the white wine vinegar, dry white wine, and minced shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons.
- 5
In a heatproof bowl, whisk together the egg yolks, water, and lemon juice. Then, place the bowl over a pot of simmering water (double boiler) and continue to whisk until the mixture is thickened and doubled in volume.
- 6
Remove the bowl from the heat and slowly drizzle in the melted butter, whisking constantly until the sauce is thickened and emulsified.
- 7
Stir in the reduced vinegar mixture and chopped tarragon into the sauce. Season with salt and pepper to taste.
- 8
Once the potatoes are roasted, remove them from the oven and transfer to a serving dish.
