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.

How to Make It

Step 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

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

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

Step 4

Nutritional analysis per tablespoon.

Ratings & Reviews