The star chef Erik Videgård is a regular guest on Nyhetsmorgon, where he cooks and teaches culinary arts to TV4’s viewers.
He is also known for his strong opinions, and it is not uncommon for both garlic presses and black pepper to smoke in the dustbin, when he and the presenter JEnny Alversjö cooking on Sunday mornings.
Here you can read why Erik Videgård believes you should never use finely ground black pepper.
Erik Videgård: “It has nothing to do with béarnaise”
Last Sunday, Erik Vidergård raved about fresh tarragon and how expensive it is in Nyhetsmorgon. When the chef plucked the leaves from the pot of tarragon for 36 kroner, there were four grams of spice left.
– Four grams of tarragon, that’s a kilo price of SEK 8,060. Completely unhinged, he says in Nyhetsmorgon.
Then he took the opportunity to dish béarnaise in a jar.
– Tarragon is a spice that you have in fake béarnaise that you buy in a jar, says Erik Videgård.
– I may have bought one like that at some point, answers the presenter Jenny Alversjö.
– It’s a tarragon flavored mayonnaise. It has nothing to do with béarnaise at all. Urk, replies Videgård.
Here you can read about when Erik Videgård throws the garlic press.