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Green Peppercorn Béarnaise

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.

Sunset JUNE 1997

  • Yield: Makes about 1 1/4 cups; 6 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 48
  • Calories from fat: 69%
  • Protein: 0.4g
  • Fat: 3.7g
  • Saturated fat: 2.3g
  • Carbohydrate: 1.3g
  • Fiber: 0.0g
  • Sodium: 71mg
  • Cholesterol: 13mg

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Green Peppercorn Béarnaise recipe