Brown Butter Béarnaise Sauce
Brown butter gives this sauce a nutty, roasted flavor, a big leap forward from standard white béarnaise. At Alfred's Steakhouse in San Francisco, the cooks use a whipped-cream siphon to turn the sauce into a velvety cloud.This recipe goes with: Grilled Steak Platter.
*The sturdy iSi Gourmet Whip whips both cold and hot mixtures ($150; a pack of 10 iSi cream charger cartridges, $15; williams-sonoma.com).
Make ahead: In bowl, up to 1 day ahead, chilled airtight; rewarm in a hot water bath as described above, whisking to loosen.
Alfred's Steakhouse, San Francisco