Sautéed Leeks and Green Apple with Tarragon Béarnaise

By • January 7, 2013 • 2 Comments



Author Notes: While Winter it may be, here is a fresh and simple dish that's sure to conjure up memories of Spring. Leeks replace shallots in an otherwise classic béarnaise sauce.

Serve with a poached egg, sliced bagel or english muffin.

Tip: If using a bagel, I like cutting it into thirds or even quarters to ensure a crisp bite.
winona_plum

Serves 4

Leek and Green Apple "Hash"

  • 2 leeks, sliced
  • 1 tart apple (such as a granny smith)
  • 1 tablespoon butter
  • kosher salt & freshly ground black pepper
  1. Thinly slice leeks, using white and light green parts only.
  2. Rinse rinse leek rounds thoroughly, making sure they are free of any sediment. Pat dry.
  3. Cut apple into cubes, approximately 1/8" on each side
  4. Heat butter over medium heat in a large saute pan.
  5. Add leeks, and a pinch of salt. Toss to coat. Cook until leeks have soften slightly, approximately 4 minutes.
  6. Add apple, chopped tarragon, and another pinch of salt. Cook for another 2 minutes.
  7. Add black pepper and check for seasoning.

Blender Tarragon Béarnaise

  • 1 leek, minced (green and white part only)
  • 1 bunch fresh tarragon
  • 1/4 cup champagne vinegar
  • 1/4 cup dry white wine
  • 8 tablespoons butter, melted
  • kosher salt & freshly ground black pepper
  • 3 egg yolks
  1. In a saucepan over med-high heat, combine leeks, half of the tarragon, vinegar, and wine.
  2. Simmer, cooking until mixture has reduced by half.
  3. Remove from heat and let cool.
  4. Blend your reduction and yolks together in a blender.
  5. With the blender running, slowly and steadily add your melted butter in a stream. Once it begins to emulsify, turn your blender on high and add remaining butter.
  6. Add remaining tarragon leaves, salt and pepper to taste, and pulse until well combined.
  7. To serve: place hash on a toasted bagel slice. Top with a poached egg, and a generous drizzle of béarnaise.
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over 1 year ago douglasalan

Winona can not find where it says how many eggs for the sauce?help/Douglasalan

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8 months ago winona_plum

wow! i am so sorry for *such* the delay, but the answer is 3! 3 egg yolks. thank you for pointing out the error.