From there, the clarified butter and lemon juice are slowly whisked into egg yolks at a low temperature to assemble the hollandaise sauce. Bearnaise sauce is made from a reduction of white wine ...

Béarnaise sauce is a much newer invention, created by Chef Collinet of the restaurant Le Pavillon Henri IV in 1836. It was ...

A light béarnaise is the perfect accompaniment for delicately poached halibut. Equipment: You will need a cook’s blow torch. To make the béarnaise, put the shallot, peppercorns, wine and ...

When the beef goes in the oven, make the Béarnaise. Place a bowl on top of a small pot of simmering water. Add the egg yolks, mustard and vinegar to the bowl and season with salt. Begin whisking ...

Sear this steak in oil with some salt and pepper, being careful not to cook above medium, and add any sauce you prefer. Anything fat-forward, such as browned butter and sage, a béarnaise sauce ...