Gazpacho Bearnaise

Total Time:
50 min
20 min
30 min

4 servings

  • 2 whole tomatoes
  • 1 cucumber, seeded
  • 1 large carrot
  • 1 red onion
  • 1/2 ounce garlic
  • 1 jalapeno pepper, minced and seeded
  • 4 ounces lime, juiced
  • 1 bunch fresh cilantro, chopped
  • 1 teaspoon cayenne pepper
  • 1 kosher salt
  • 1 whole shallot
  • 2 ounces fresh tarragon
  • 2 ounces fresh chervil
  • 5 ounces sherry vinegar
  • 4 egg yolks
  • 1/2 pound unsalted butter, cut into tablespoons
  • 1/2 -ounce Worcestershire sauce
  • 1 tablespoon hot pepper sauce, to taste
  • In a food processor fitted with a metal blade, combine tomatoes, cucumber, carrot, red onion, garlic and jalapeno, and process until pureed. Add lime juice, cilantro, cayenne pepper, and kosher salt to taste. Set aside.

  • In a pan reduce shallot, tarragon, chervil, and sherry vinegar until all liquid is gone. Set reduction aside.

  • Using a double boiler with a stainless steel bowl heat egg yolks until you achieve a light ribbon. Be careful not to scramble eggs. Add reduction. Slowly whisk butter into mixture 1 piece at a time until fully incorporated. Add Worcestershire and hot pepper sauce. Season with salt and pepper to taste. Fold into the gazpacho and serve immediately.

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    White Gazpacho

    Recipe courtesy of Melissa d'Arabian