Pancetta béarnaise recipe from Evoke - | WBTV Charlotte

Pancetta béarnaise recipe from Evoke

Pancetta béarnaise

Ingredients:

  • 6ea egg yolks
  • 2lbs butter
  • 1lb diced Pacetta
  • 1/2 cup lemon juice
  • 1/8 cup Worcestershire sauce
  • 1/8 cup siracha sauce

Directions:

  1. Render pancetta and save all the fat rendered, then add shallots and cook until trans lucid.
  2. Melt all the butter and strain the pancetta fat in it. Save pancetta and shallots.
  3. Place all ingredients besides the butter in a blender and run until pureed
  4. Slowly add in the butter while is still warm.
  5. Season with salt to tste

Steak Rub

Ingredients:

  •  1/2 cup black peppercorns
  • 1/4 cup coriander seeds
  • 4 tsp fennel seeds
  • 2 tbsp dehydrated garlic
  • 2 tbsp bonfire smoked salt
  • 2 tsp minced rosemary

Directions:

  1.  Toast peppercorns, coriander, and fennel in dry pan
  2. Combine in a spice grinder with dehydrated garlic
  3. Grind until just broken down, mix in a bowl with salt and rosemary
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