Steakhouse Triple Cooked Fries & Easy Bearnaise Sauce Recipe | STEAKHOME

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining richness.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar has a similar acidity and flavor profile.

Melt 0.5 pound (216 grams) of unsalted butter on low heat and skim off the milky part at the top.

In a medium-low heat pan, lightly toast some cracked black peppercorns.

Remove the tarragon leaves from the stems and chop them.

Add 2 tablespoons of red wine vinegar to the pan and reduce it down to about half.

Once the vinegar is reduced, add the chopped tarragon to the pan.

Separate 2 egg yolks from the whites and add them to a metal bowl.

Whisk the egg yolks into a liquid.

Slowly incorporate the clarified butter into the egg yolks a little bit at a time, whisking continuously.

Keep the bowl over the lowest setting on the burner for a few seconds after each addition to thicken the mixture.

Continue adding butter and whisking until the sauce thickens to a pourable consistency.

Set the sauce aside while preparing the fries.

Peel the potatoes partially or leave the skins on, then cut them into roughly 1 cm by 1 cm rectangle oblongs.

Add 2 tablespoons of white vinegar and 2 tablespoons of kosher salt to 2 quarts of boiling water.

Add the cut potatoes to the boiling water and cook for 12 minutes on high heat.

Check if the potatoes are done by inserting a small paring knife; they should fall off easily.

Strain the potatoes and place them on a tray to cool down.

In a pot, add 1 quart of canola oil and heat it to 370-375 degrees Fahrenheit.

Fry the potatoes in the oil for 7-8 minutes until fully cooked.

Remove the fries and let them cool to room temperature while the oil heats back up to 400 degrees Fahrenheit.

Fry the potatoes again until they are brown and crispy.

Immediately salt the fries after removing them from the oil to help the salt adhere.

Serve the fries with the beignet sauce and garnish with fresh chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens