Quick & Light Béarnaise Steak Sauce

1. 1

   ["If you're using dried shallots, grind them along with the peppercorns in a coffee grinder that you keep specifically for herbs & spices. Do not use a grinder that you use for coffee beans.

2. 2

   If you don't have a grinder, carefully chop the dried shallots to very small bits or bash them with the peppercorns in a mortar & pestle.", "If you have fresh tarragon and shallots, chop both and set aside.", "Mash a dab of butter with a tablespoon of flour and toast in a small sauce pan.

3. 3

   This is the roux.", "When the roux becomes fragrant and nutty,

4. 4

   add the the shallots, pepper, tarragon, lemon juice and zest.

5. 5

   After a smooth paste forms, start adding the milk, a bit at a time, stirring

6. 6

   until it is absorbed.

7. 7

   The consistency is a matter of preference. The sauce should be thick, but

8. 8

   flow nicely.

9. 9

   Finish with salt to taste.", "Gently spoon over steak & serve with a crisp salad, fingerling potatoes and crunchy French baguette.

10. 10

    Voila! Bon appetit!"]

* Per serving · 4 servings · Values may vary.

No additional tips available.