Youtor
How To Make Veal Oscar
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=yz8ACXw23p0
FULL RECIPE BELOW • The famous Veal Oscar is a lesson in indulgence: tender veal cutlets, crab meat, asparagus and bernaise sauce. Learn how to make it with our chef in this tutorial video. • • VEAL OSCAR RECIPE: http://www.escoffieronline.com/how-to... • Béarnaise Sauce Ingredients • 3 large egg yolks • 3 tbsp Champagne or white vinegar • 1 tbsp white wine • 1 tbsp finely chopped shallots • 1 tbsp finely chopped fresh tarragon • 1 stick of butter melted • 1 tsp lemon juice • 2 tbsp water • Salt and pepper to taste • Bernaise Sauce Directions • 1. Melt stick of butter in a small saucepan over medium heat keep warm to about 125° F. In a small sauce pan combine half the vinegar, white wine, shallots, and tarragon over medium heat and reduce until most of the liquid has evaporated, about 5 minutes. Set aside. • 2. In a sauce pan add about ½ gallon of water and bring to a simmer over medium heat. Place egg yolks in a metal bowl and add 2 tbsp of water and 1 tbsp vinegar. Cook quickly over a double boiler until yolks are lighter in color and a ribbon consistency. Remove from heat. • 3. Slowly add the calcified butter to the yolks, whisking constantly. Add a few drops of water if the sauce becomes too thick. Add the tarragon reduction, season with salt and pepper to taste. Hold the sauce hot at 125° F for a maximum of 1.5 hours. • Veal Oscar Ingredients • 1 lb veal cutlets pound • ¼ cup all-purpose flour • ½ lb lump crabmeat • 2 tbsp whole butter • ½ tbsp vegetable oil • 12 fresh asparagus spears • Salt and pepper to taste • Veal Oscar Directions • 1. Season veal cutlets with salt and pepper dredge in flour and shake excess flour, in a large skillet add 1 tbsp. each butter and oil; heat over medium heat until butter melts. Add veal pieces; cook until lightly browned, about 2 minutes per side. Remove the meat from the pan and set aside. Cook asparagus spears in salted boiling water until tender, about 5 minutes. • 2. Melt the remaining butter in the same pan over medium heat, add crab to warm up. • 3. To serve, arrange veal, crab and asparagus on warm serving plates; top with béarnaise sauce. • Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escof... • For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ • • STAY CONNECTED WITH US: • Facebook: / escoffieronlineacademy • Twitter: / escoffiereoica • Instagram: / escoffieronline • Google +: https://plus.google.com/u/0/+escoffie...
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