Talk about a luxurious dish. Veal Oscar is about as indulgent as you can get when it comes to a classic French dish. Tender veal cutlets, crab meat, blanched asparagus are smothered in a rich b\u00e9arnaise sauce for a meal like you\u2019ve never had before. Veal Oscar is the definition of fine cuisine.<\/p>\n
B\u00e9arnaise Sauce:<\/strong><\/p>\n Veal Oscar Ingredients:<\/strong><\/p>\n Melt stick of butter<\/strong> in a small saucepan over medium heat keep warm to about 125\u00b0 F. In a small sauce pan combine half the vinegar, white wine, shallots,<\/strong> and tarragon<\/strong> over medium heat and reduce until most of the liquid<\/strong> has evaporated, about 5 minutes. Set aside.<\/p>\n In a sauce pan add about \u00bd gallon of water<\/strong> and bring to a simmer over medium heat. Place egg yolks<\/strong> in a metal bowl and add 2 TBS of water<\/strong> and 1 TBS vinegar.<\/strong> Cook quickly over a double boiler until yolks<\/strong> are lighter in color and a ribbon consistency. Remove from heat.<\/p>\n Slowly add the clarified butter<\/strong> to the yolks,<\/strong> whisking constantly. Add a few drops of water<\/strong> if the sauce<\/strong> becomes too thick. Add the tarragon reduction,<\/strong> season with salt<\/strong> and pepper<\/strong> to taste. Hold the sauce<\/strong> hot at 125\u00b0F for a maximum of 1.5 hours.<\/p>\n Veal Oscar:<\/strong><\/p>\n Season veal cutlets<\/strong> with salt<\/strong> and pepper,<\/strong> dredge in flour<\/strong> and shake excess flour,<\/strong> in a large skillet add 1 TBS each butter<\/strong> and oil;<\/strong> heat over medium heat until butter<\/strong> melts. Add veal<\/strong> pieces; cook until lightly browned, about 2 minutes per side. Remove the meat from the pan and set aside. Cook asparagus spears<\/strong> in salted boiling water<\/strong> until tender, about 5 minutes.<\/p>\n Melt the remaining butter<\/strong> in the same pan over medium heat, add crab<\/strong> to warm up.<\/p>\n To serve:<\/strong><\/p>\n Arrange veal, crab<\/strong> and asparagus<\/strong> on warm serving plates; top with b\u00e9arnaise sauce.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Servings Sarah Larson \/ Escoffier OnLine Talk about a luxurious dish. Veal Oscar is about as indulgent as you can get when it comes to a classic French dish. Tender veal cutlets, crab meat, blanched asparagus are smothered in a rich b\u00e9arnaise sauce for a meal like you\u2019ve never had before. Veal Oscar is the definition of fine cuisine. B\u00e9arnaise Sauce: 3large egg yolks 3TBS Champagne or white vinegar 1TBS white wine 1TBS finely chopped shallots 1TBS finely…<\/p>\n\n
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\nBearnaise Sauce:<\/strong><\/p>\n