#Letslunch! July BBQ Post

By Juliana Loh
- July 13, 2012

Months ago, I got roped into this lovely group of chefs, authors and big time foodies started by fellow Singaporean and author Cheryl Tan. July’s theme is BBQ and we’re just getting ready to do some on our roof terrace in a couple of weeks. Some photos from last year-typical Asian style with fishcakes stuffed with cheese and cheese sausages.

Best sauce for the grill is homemade bernaise.

And then marbled waygu and a turbot for the grill.

Recipe for Bearnaise Sauce: (done in 15-20mins)

1/2 pound unsalted butter
4 shallots, finely chopped
Fresh tarragon leaves
4 white peppercorns, crushed
1/4 cup white wine vinegar
4 large egg yolks

Some easy to follow directions à la Martha Stewart:
Directions:
1. Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan.
2. Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes.
3. Add egg yolks and 1 tablespoon of water to reduced vinegar mixture.
4. Whisk until thick and pale, about 2 minutes.
5. Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook.
6. To moderate heat, frequently move pan off burner for a few seconds, then back on.
7. As they cook, the eggs will become frothy and increase in volume, then thicken.
8. When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat.
9.By spoonfuls, add soft butter, whisking constantly to incorporate each addition.
10.As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed.
11. Continue incorporating butter until sauce has thickened to consistency desired.
12. Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.
13. Add a few droplets of lemon juice if necessary.