Gazpacho Bearnaise

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  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. 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.
  2. In a pan reduce shallot, tarragon, chervil, and sherry vinegar until all liquid is gone. Set reduction aside.
  3. 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.