Green Peppercorn Béarnaise

recipe
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.

Yield:

Makes about 1 1/4 cups; 6 servings

Recipe from

Sunset

Nutritional Information

Calories 48
Caloriesfromfat 69 %
Protein 0.4 g
Fat 3.7 g
Satfat 2.3 g
Carbohydrate 1.3 g
Fiber 0.0 g
Sodium 71 mg
Cholesterol 13 mg

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

Preparation

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

Nutritional analysis per tablespoon.

June 1997
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