Spring

Sautéed Leeks and Green Apple with Tarragon Béarnaise

January  7, 2013
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
Ingredients
  • 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
  • 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
In This Recipe
Directions
  1. Leek and Green Apple "Hash"
  2. Thinly slice leeks, using white and light green parts only.
  3. Rinse rinse leek rounds thoroughly, making sure they are free of any sediment. Pat dry.
  4. Cut apple into cubes, approximately 1/8" on each side
  5. Heat butter over medium heat in a large saute pan.
  6. Add leeks, and a pinch of salt. Toss to coat. Cook until leeks have soften slightly, approximately 4 minutes.
  7. Add apple, chopped tarragon, and another pinch of salt. Cook for another 2 minutes.
  8. Add black pepper and check for seasoning.
  1. Blender Tarragon Béarnaise
  2. In a saucepan over med-high heat, combine leeks, half of the tarragon, vinegar, and wine.
  3. Simmer, cooking until mixture has reduced by half.
  4. Remove from heat and let cool.
  5. Blend your reduction and yolks together in a blender.
  6. 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.
  7. Add remaining tarragon leaves, salt and pepper to taste, and pulse until well combined.
  8. To serve: place hash on a toasted bagel slice. Top with a poached egg, and a generous drizzle of béarnaise.
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