What an absolutely lovely Christmas; spent with the ones I love and full of laughter, amazing food and the warmth of being home. As is tradition, we indulged in our Christmas Eve Latkes and Mom's mouth-watering fettuccini with scallops and shrimp. Mom also made Limoncello Tiramisu, which was absolutely delightful. For Christmas day Mom and I feasted on Scallops wrapped in bacon with lemon and Old Bay and more Latkes. For dinner we all enjoyed a great selection of appetizers, such as Jeremy and Lisa's buffalo chicken dip, stuffed mushrooms with bacon and cheese and crackers. The main coarse entailed a beautiful Tenderloin of Beef with my homemade Bernaise, creamed spinach, sweet potatoes, mashed potatoes, my homemade cranberry orange relish, crescent rolls, Lisa's broccoli cheese casserole and a roast turkey. The meal was followed by gathering together in the living room to watch Step Brothers and enjoy my Mother's Mom's best cheesecake recipe that I made for us all. All in all it was just a tremendous holiday and best part yet...we have leftovers; yummy!
The recipe I'd like to share today is for my homemade Bernaise sauce, which of course is great to enjoy on special occasions but frankly it's so simple to make and so insanely delicious that there's no reason to not indulge at any meal during the year! This sauce isn't just to be saved for steak; it's truly a sauce that can be incorporated into myriad dishes such as pasta, seafood, veggies, etc.
Best Bernaise Recipe
What you'll need:
- Tarragon vinegar
- Fresh tarragon, chopped
- White wine
- Fresh parsley, chopped
- Butter, melted
- Red onion or shallots, finely chopped
- Garlic, finely chopped
- Egg yolks
- Salt and pepper
- Mayonnaise (not light, use the real stuff, it does make a difference)
- Juice from Lemon, fresh squeezed
How you'll do it:
- In a saucepan, add your tarragon, wine, vinegar, parsley, onion, garlic, salt and pepper and lemon juice
- Let simmer for 10-15 minutes
- Take your mixture and pour into a blender or food processor and blend for 30 seconds
- Add your egg yolks to the blender and pulse again for 30 seconds
- Add 1/2 of your melted butter; pulse then add the remaining butter and pulse again for 30 seconds
- Place the mixture back into your saute pan and bring back to a boil
- Reduce heat to lowest setting and add the mayonnaise and whisk thoroughly, the sauce is done when it starts to thicken.j
You can find all of the necessary ingredients at Shubie's, located at 16 Atlantic Ave in Marblehead. Shubie's is an absolute gem and has a wonderful selection of the freshest ingredients, a fabulous meats and cheeses and deli section with great prepared foods, great selection of beer, wine and spirits, yummy baked goods and a nice selection of housewares. If you'd like a great way to kick off your New Year's Eve celebration, head to Shubie's between 2-5PM on 12/31 for their
Minoetto Prosecco Wine Tasting.
Happy Happy Holidays! CHEERS!
