Bearnaise Sauce

1. 1

   Stir together the tarragon, shallot, pepper, vinegar, and white wine in a saucepan.

2. 2

   Bring to a boil over medium-high heat.

3. 3

   Reduce the heat to medium and cook for 5 to 7 minutes, or until most of the liquid has evaporated and a thick paste remains.

4. 4

   Cool until just warm.

5. 5

   Stir the cooled mixture into the hollandaise sauce and blend very well, either with a whisk or in a blender.

6. 6

   Keep the bearnaise in a warm, but not hot, place until serving time.

7. 7

   One good spot is on a folded kitchen towel or trivet on the back of the stove when the oven is on.

8. 8

   Add 6 tablespoons Roasted Tomato Sauce (page 289) to 1 recipe Blender Hollandaise Sauce (page 286).

9. 9

   Stir very well.

10. 10

    Serve as a variation to Classic Eggs Benedict (page 109), or on poached fish or steamed asparagus.

11. 11

    Simmer 1/2 cup fresh blood orange juice with 1 teaspoon freshly grated blood orange zest and 2 tablespoons finely chopped shallot until thick and syrupy (it will measure about 3 tablespoons).

12. 12

    Allow the reduction to cool slightly.

13. 13

    Stir this into 1 recipe Traditional or Blender Hollandaise Sauce (pages 285 and 286).

14. 14

    This is especially good with steamed asparagus or other vegetables, and its great with poached or seared salmon fillet, too.

* Per serving · 4 servings · Values may vary.