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.
Sunset JUNE 1997
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.
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