Green Peppercorn Béarnaise
Notes: This béarnaise is ideal on grilled steaks. Cook sauce ahead, then warm on barbecue grill. Stir juices from sliced steak into sauce and serve.
How to Make It
Step 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.
Step 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.)
Step 3
3
Heat sauce, stirring, until it boils. Add salt to taste.
Step 4
4
Nutritional analysis per tablespoon.
Ingredients
2/3 cup minced shallots
2 tablespoons white wine vinegar
1 1/2 teaspoons chopped fresh tarragon leaves or 3/4 teaspoon dried tarragon
1 cup whipping cream
2 tablespoons drained canned green peppercorns, rinsed
2 tablespoons Dijon mustard
1/4 cup cognac or brandy
Salt
Directions
Step 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.
Step 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.)
Step 3
3
Heat sauce, stirring, until it boils. Add salt to taste.
Step 4
4
Nutritional analysis per tablespoon.
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