Gazpacho Bearnaise

1. 1

   In a food processor fitted with a metal blade, combine tomatoes, cucumber, carrot, red onion, garlic and jalapeno, and process until pureed.

2. 2

   Add lime juice, cilantro, cayenne pepper, and kosher salt to taste.

3. 3

   Set aside.

4. 4

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

5. 5

   Set reduction aside.

6. 6

   Using a double boiler with a stainless steel bowl heat egg yolks until you achieve a light ribbon.

7. 7

   Be careful not to scramble eggs.

8. 8

   Add reduction.

9. 9

   Slowly whisk butter into mixture 1 piece at a time until fully incorporated.

10. 10

    Add Worcestershire and hot pepper sauce.

11. 11

    Season with salt and pepper to taste.

12. 12

    Fold into the gazpacho and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.