Commodore Fries Recipe
Bearnaise Sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Bearnaise Sauce
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes, then cut them into even-sized sticks, about 1/4 inch thick.
- 2
Soak the Potatoes
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Potatoes
Drain the potatoes and pat them dry with paper towels. Carefully add them to the hot oil in batches, frying for about 5-6 minutes until golden brown and crispy.
- 5
Season the Fries
Remove the fries from the oil and drain on paper towels. Immediately sprinkle with salt to taste. Keep warm while frying remaining batches.
Bearnaise Sauce
- 6
Prepare the Reduction
In a small saucepan, combine the shallots, white wine vinegar, and tarragon. Bring to a boil over medium heat and reduce until only about 2 tablespoons of liquid remains. Strain and set aside.
- 7
Melt the Butter
In another saucepan, melt the unsalted butter over low heat until completely liquid. Remove from heat and let it cool slightly.
- 8
- 9
Emulsify the Sauce
Place the egg yolk mixture over a double boiler (or a heatproof bowl over simmering water) and whisk continuously while slowly drizzling in the melted butter until the sauce is thick and creamy.
- 10
Season the Sauce
Remove from heat and season with salt and black pepper to taste. If desired, stir in some fresh chopped tarragon for extra flavor.