CookEat Recipe
Montebello Sauce
A warm tarragon Béarnaise enriched with concentrated tomato sauce.
Method
Steps
Step 1
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 2
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 3
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure one and a half actual gills of the actual finished tomato sauce and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 4
Gently reduce the measured one-and-a-half-gill hot tomato sauce portion in a small saucepan until it measures half a gill. Keep this reduced tomato sauce hot for immediate use.
Step 5
Peel and finely chop the four small shallots and chop the one fresh tarragon branch. Put them in a small saucepan with the two tablespoons white-wine vinegar and one teaspoon freshly crushed whole white pepper. Reduce gently to half the actual starting liquid. Press through a clean food-safe napkin into a second small saucepan.
Step 6
Use two yolks from commercially pasteurized shell eggs. Add the two pasteurized yolks to the strained reduction and whisk briskly over very gentle heat for four minutes, without letting the mixture boil.
Step 7
Gently melt the separate two and a half ounces fresh butter until hot. Gradually whisk all of it into the yolk mixture over very gentle heat, continuing to whisk until emulsified and keeping the sauce below a boil. Add the one saltspoon salt and half saltspoon cayenne, whisk for one minute, then stir in the half teaspoon finely chopped parsley.
Step 8
Stir all the reduced half-gill tomato sauce into all the warm Béarnaise. Mix well and use promptly without boiling.
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