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Green Peppercorn Béarnaise





Yields
Makes about 1 1/4 cups; 6 servings

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.

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories48
% Daily Value *
Total Fat 3.7g5%

Saturated Fat 2.3g12%
Cholesterol 13mg5%
Sodium 71mg4%
Total Carbohydrate 1.3g1%

Dietary Fiber 0.0g0%
Protein 0.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.