Stocks, Sauces & Gravies

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Hollandaise, Bearnaise and Variations (Hot Emulsified Sauces)

1. Béarnaise Sauce (made with tarragon vinegar) (Recipe ID: 262)

   The French chef that taught me to make Béarnaise insisted on using clarified butter for all emulsified sauces; however the New Orleans influenced chefs of the gulf coast preferred to use whole butter. I like the whole butter version better and it’s quicker to prepare. Do not use an aluminum pan when making this recipe.

2. Bearnaise Sauce (made with white wine vinegar) (Recipe ID: 738)

   Variations on this sauce can be prepared with white or red wine vinegars or tarragon vinegar.

3. Jalapeno Bearnaise Sauce (Recipe ID: 253)

   Southwestern variation on a classic.  Not as spicy as you might think.  Terrific with anything from the grill.

4. Microwave Asparagus with Blender Hollandaise (Recipe ID: 758)

   As quick as it gets  This recipe makes it easy to enjoy fresh asparagus anytime.  This recipe is for one serving.  For more servings just double or triple the recipe.