Green Peppercorn Béarnaise

1. 1

   Combine shallots, vinegar, and tarragon in an 8- to 10-inch frying pan. Boil over high heat, stirring often, until all the liquid evaporates, about 2 minutes.

2. 2

   Add 1/2 cup cream, peppercorns, and mustard. Boil, stirring often, until cream turns a golden brown, about 8 minutes. Stir in cognac and remaining cream. (If making ahead, set aside up to 2 hours, or cover and chill up to 1 day.)

3. 3

   Heat sauce, stirring, until it boils. Add salt to taste.

4. 4

   Nutritional analysis per tablespoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.