In the Midi-Pyrénées region, the popular dishes include the famous foie gras and delicious steaklets that are cooked smoked. The multitude of cheeses is also popular in the region. Here is a couple of recipes of this region.
For this sauce, you need,
- 2 dl of vinegar
- 2 tsp of fresh chervil and 2 tsp of fresh tarragon
- 3 egg yolks
- 1 shallot, finely chopped
- 4 grams of crushed white pepper
- 150 grams of butter
Add pepper, vinegar, chervil, and tarragon to a saucepan and let them reduce on a low heat. Melt the butter removing the whey. Place the back of the saucepan that has shallots in cold water. Stir in the egg yolks, and heat in a bain marie blending along with a whisk till it blends to a mayonnaise consistency. Add the molten butter, salt, and tarragon and chervil that are left over.
Endives with Roquefort cheese, walnuts
For this recipe, you need
- 200 grams of butter
- 200 grams of Roquefort cheese
- 4 small endives
- 6 walnuts, whole
- Salt and pepper
Take butter out of the fridge before preparation to make it soft. Add butter and Roquefort cheese to a blender and mix well for 10 seconds and set them aside. Place endives on a service dish and put the cheese mixture into a pipping bag and fill the leaves. Place a walnut above the butter. Along with this recipe, serve a cold glass of Jurancon or Sauternes wine.