Béarnaise Truffle Fries Recipe
topped with our house béarnaise, white truffle oil, shredded parmesan, and scallions
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Ingredients
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Fries
Béarnaise Sauce
Toppings
Method
Fries Preparation
- 1
- 2
- 3
Seasoning
Remove the fries from the oil and drain them on paper towels. Sprinkle with salt immediately while they are still hot.
Béarnaise Sauce Preparation
- 4
Making the Reduction
In a small saucepan, combine shallots, white wine vinegar, and white wine. Cook over medium heat until reduced to about 2 tablespoons. Remove from heat and let cool slightly.
- 5
Preparing the Sauce
In a heatproof bowl, whisk together the egg yolks and the cooled reduction. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and becomes pale.
- 6
Incorporating Butter
Slowly drizzle in the melted unsalted butter while continuously whisking until the sauce is thick and creamy. Stir in chopped tarragon, salt, and black pepper.
Assembly
- 7
Combining Ingredients
Place the hot fries on a serving platter. Drizzle the béarnaise sauce generously over the fries.
- 8
Finishing Touches
Drizzle the white truffle oil over the fries, then sprinkle with shredded parmesan cheese and sliced scallions on top.
- 9
Serving
Serve immediately while hot and enjoy your Béarnaise Truffle Fries!
