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Would I be making a mistake in making this ahead and rewarming right before serving?
Also, can I speed the chilling of my Chocolate Pots de Creme in the freezer briefly or would I be better off to serve them slightly warm? They will only be in the fridge for about 4 hours.
1.According to Jane , yes--it might seperate--just keep warm over hot water.
Why not make a blender bearnaise?
2 T tarragon vinegar, or white wine vinegar
2 T dry vermouth, or dry white wine
1 1/2 T minced shallot or green onion (white part only)
2 t fresh chopped tarragon or 1 t dried
4 egg yolks
1/4 t salt
1/4 t ground white pepper
2 sticks unslted butter, melted and sizzling.
Combinfirst 4 ingredients in a small saucepan and simmer until 1T liquid remains. Transfer to a blender and add yolks, salt and pepper. Blend until mixed--with machine running, pour hot butter into egg mixture in a slow steady stream--should take about 15 sec.--should hold 30 min. Julia C says if it does seperate add a little heavy cream and pulse until combined.
2. Don't put in freezer--4 hours in refer is enough--can do a day ahead of time.
"He who sups with the devil should have a. long spoon".