Chervil-Butter Sauce for Fish
Chervil is the most fragile of common herbs, hard to find in the supermarket but beloved by chefs and gardeners; when you see it, grab it. (You can achieve something of the same effect by combining parsley and basil.) Because this sauce contains flour, it is leaner and easier to make than Béarnaise (recipe follows), but it still has great flavor. Serve it over poached or grilled fish.
Recipe information
Yield
makes about 1 cup
Ingredients
Béarnaise Sauce (France)
Preparation
Step 1
In a small saucepan, whisk the flour with 1/2 cup water; season with salt and pepper. Set it over low heat and cook, stirring.
Step 2
Add the butter one piece at a time, stirring until each bit melts before adding the next one. Keep the heat low, stir frequently, and do not let the mixture boil.
Step 3
When all the butter has been incorporated, the sauce should be smooth and thick. Taste for salt and pepper, stir in the chervil and the lemon juice, and serve immediately.
Béarnaise Sauce (France)
Step 4
In a small saucepan, heat together the shallot, most of the tarragon, the salt, pepper, and vinegar, until most of the vinegar has evaporated, about 5 minutes. Cool.
Step 5
Beat the egg yolks with 1 tablespoon water and stir into the vinegar mixture. Return to the stove over low heat and beat continuously with a wire whisk until thick. With the heat as low as possible, use a wooden spoon to stir in the butter a bit at a time. Add the remaining tarragon and taste; add salt and pepper if necessary and, if the taste is not quite sharp enough, a bit of lemon juice. Use immediately.
