Green Peppercorn Bearnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
4. Nutritional analysis per tablespoon.
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