Tomato & Herbs

Maître d' Butter

Ragoût of Mushrooms

Chimichurri

Peppercorn Cream

Red Wine with Shallots

Béarnaise

Truffle Butter

Hollandaise

Tomato and Herbs

Ragout of Mushrooms

Maitre d’Butter

Fresh Horseradish

Red Wine Sauce

Bearnaise

Cognac Peppercorn Sauce

Grilled Chicken Sandwich

Steak Sandwich

Thick Cut BLT

casamigos blanco tequila, a splash of st. germain liqueur

Mr. Lucky

French Toast

Smoked Scottish Salmon Toasted Bagel

Buttermilk Pancakes

Maine Lobster

If tomatoes are very ripe, blanch 30–45 seconds in boiling water then transfer to ice water and peel skins. Otherwise, leave skins on. Core and quarter the tomatoes, then chop roughly. Reserve any juices.

Prepare tomatoes

Heat olive oil in a medium saucepan over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Sweat aromatics

Stir in the tomato paste and cook 1 minute to remove rawness. Deglaze the pan with the white wine or vegetable broth, scraping up any browned bits, and let the liquid reduce by half (about 1–2 minutes).

Build base

Add the chopped tomatoes and any reserved tomato liquid to the pan along with 1/4 cup water. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 12–18 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.

Add tomatoes and simmer

Stir in the chopped basil, parsley, and oregano (or dried oregano). Add sugar if using, salt, black pepper, and red pepper flakes if using. Simmer 2–3 minutes to meld flavors. Taste and adjust seasoning.

Season and finish with herbs

If a smoother sauce is desired, use an immersion blender directly in the pan to purée to your preferred consistency, or carefully transfer to a blender in batches and purée, then return to the pan and reheat briefly. If leaving chunky, break down larger tomato pieces with the back of a spoon while simmering.

Blend or leave chunky (optional)

Remove from heat and swirl in the butter for a glossy finish, if desired. Let the sauce rest 5 minutes to allow flavors to marry. Serve warm over pasta, grilled vegetables, polenta, or as a base for other dishes.

Finish and serve

ripe tomatoes (Roma or plum), cored and quartered

olive oil

yellow onion, finely diced

garlic cloves, minced

tomato paste

dry white wine or vegetable broth

fresh basil, chopped

fresh flat-leaf parsley, chopped

fresh oregano (or 1 tsp dried), chopped

sugar (optional, to balance acidity)

salt

black pepper, freshly ground

red pepper flakes (optional)

water (or reserved tomato liquid)

butter (optional, for glossy finish)

Cut the cold unsalted butter into 1/2-inch cubes and place in a small saucepan with 2 tablespoons water. Warm over very low heat until the butter is fully melted and begins to separate into three layers (foam on top, clarified butter in the middle, milk solids on the bottom), about 6–8 minutes. Do not simmer or boil. Skim and discard the foamy white solids from the surface with a small spoon or fine mesh skimmer.

Melt and Clarify Butter

Once most foam is removed, gently ladle or pour the clear middle layer (clarified butter) into a heatproof container, leaving the milk solids in the pan. Keep the clarified butter warm (set the container over a warm water bath or keep the saucepan on the lowest heat) while you prepare the aromatics.

Finely mince the shallot until it measures about 1 tablespoon. In a small sauté pan over medium heat, add the minced shallot and 2 tablespoons dry white wine. Bring to a gentle simmer and reduce the wine until nearly evaporated and the shallot is translucent and soft, about 2–3 minutes. Scrape the pan to incorporate any fond.

Prepare Shallot Reduction

Add 1 teaspoon white wine vinegar and simmer for 30 seconds to brighten the reduction. Remove the pan from heat and allow it to cool for about 1 minute.

Deglaze and Season

To the warm clarified butter, whisk in the Dijon mustard until fully incorporated. Slowly pour the warm clarified butter in a thin, steady stream into the shallot mixture while whisking constantly to emulsify the sauce. Add 1 teaspoon chopped capers, 1 teaspoon fresh parsley, 1 teaspoon chives, 1 teaspoon lemon juice, 1/4 teaspoon Worcestershire sauce, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning with more salt, pepper, or lemon as desired.

Finish the Sauce

If the sauce is too thin, whisk it over very low heat for 30–60 seconds to slightly thicken (do not overheat or the butter will separate). If the sauce begins to separate, remove from heat and whisk in 1 teaspoon cold water to help reincorporate briefly, then serve immediately.

Strain (optional): For a silky-smooth finish, pass the finished sauce through a fine-mesh sieve into a warmed bowl, pressing on solids to extract flavor. Discard solids. Stir in a final pinch of chopped parsley and chives for color.

unsalted butter

water

shallot

white wine vinegar

dry white wine

lemon juice

fresh parsley, finely chopped

fresh chives, finely chopped

Dijon mustard

Worcestershire sauce

capers, drained and chopped

kosher salt

freshly ground black pepper

Wipe mushrooms clean with a damp cloth or quickly rinse and pat dry. Trim stems if needed and roughly chop larger mushrooms so pieces are roughly uniform (about 1/2–1 inch).

Prepare mushrooms

Heat a large sauté pan or skillet over medium-high heat. Add the butter and olive oil. When foaming subsides, add the minced shallots and cook 2–3 minutes until softened and translucent but not browned. Add the minced garlic and thyme; cook 30–45 seconds until fragrant.

Cook aromatics

Add the chopped mushrooms in a single layer as much as fits without overcrowding; if necessary, cook in two batches. Let the mushrooms brown without stirring for 2–3 minutes, then stir and continue to cook 4–5 minutes until they release their juices and begin to caramelize. Season with about half the salt and half the pepper while they cook.

Brown mushrooms

Pour in the white wine (or vermouth) to deglaze the pan, scraping up any brown bits from the bottom with a wooden spoon. Allow the wine to reduce by about half (2–4 minutes) to concentrate flavor and burn off alcohol.

Deglaze

Stir in the tomato paste to coat the mushrooms, then add the vegetable or mushroom stock, bay leaf, soy sauce (or tamari), and Dijon mustard if using. Bring to a gentle simmer and cook 6–8 minutes to meld flavors and reduce slightly. Taste and adjust seasoning with remaining salt and pepper.

Build ragoût

If you prefer a slightly thicker, silkier sauce, whisk the cornstarch into cold water to make a slurry and stir it into the simmering ragoût. Cook 1–2 minutes until sauce thickens. Stir in the heavy cream (if using) and simmer another minute to incorporate without boiling vigorously. Remove and discard the bay leaf.

Finish and thicken (optional)

Turn off the heat and stir in chopped parsley and lemon zest if using for brightness. Check final seasoning and add more salt or pepper to taste. Serve warm as a sauce over steak, roasted vegetables, polenta, mashed potatoes, pasta, or as a topping for grilled bread.

Adjust and serve

mixed mushrooms (cremini, shiitake, oyster), cleaned and roughly chopped

shallots, finely minced

thyme leaves (fresh) or 1/3 tsp dried thyme

bay leaf

dry white wine or dry vermouth

vegetable or mushroom stock

heavy cream (optional, for silkier finish)

Dijon mustard (optional, for depth)

soy sauce or tamari

cornstarch (to thicken, optional)

cold water (for cornstarch slurry)

fresh parsley, chopped (for finish)

lemon zest (optional)

Wash the parsley (and cilantro, if using) thoroughly and pat dry. Remove large stems and finely chop the leaves until you have about 1 cup packed parsley and 1/4 cup cilantro. Finely chop the oregano leaves (or measure dried). Peel and mince the garlic cloves and finely chop the shallot or red onion.

Prepare herbs and aromatics

In a medium bowl, add the chopped parsley, cilantro, oregano, minced garlic, chopped shallot, and red pepper flakes. Sprinkle in the sea salt, black pepper, and smoked paprika (if using).

Combine ingredients

Pour in the red wine vinegar and lemon juice. Stir to combine. Slowly drizzle in the extra-virgin olive oil while stirring to emulsify and integrate the oil with the herbs and acid. The mixture should be loose but cohesive—adjust oil amount by up to 2 tablespoons if you prefer a looser or thicker texture.

Acid and oil

Taste and adjust salt, pepper, and red pepper flakes as needed. If the acidity is too sharp, add a little more olive oil; if it needs brightness, add 1/2 teaspoon more vinegar or a squeeze more lemon.

Adjust seasoning

For best flavor, cover the bowl and let the chimichurri sit at room temperature for at least 20–30 minutes to allow flavors to meld. It will keep in the refrigerator in an airtight container for up to 5 days; bring to room temperature before serving or stir in a splash of olive oil and vinegar if it firms up when chilled.

Rest and meld

Spoon chimichurri over grilled steak, chicken, fish, roasted vegetables, or use as a marinade or dipping sauce. Stir well before serving to reincorporate oil that may have separated.

Serve

fresh flat-leaf parsley, packed and finely chopped

fresh cilantro, finely chopped (optional)

fresh oregano leaves, finely chopped (or 1 tsp dried oregano)

red pepper flakes

shallot or small red onion, very finely chopped

red wine vinegar

fresh lemon juice

extra-virgin olive oil

sea salt

optional: smoked paprika

Melt 2 tbsp unsalted butter in a medium skillet over medium heat. Add the finely minced shallot and cook, stirring occasionally, until translucent and softened, about 2–3 minutes. Add the minced garlic and cook for 30 seconds until fragrant, taking care not to brown it.

Sauté aromatics

Raise heat to medium-high and add 1 tablespoon dry white wine (if using). Scrape any browned bits from the pan and let the wine reduce by half, about 1–2 minutes. If not using wine, proceed to the next step.

Pour in 1 cup beef or chicken stock. Bring to a simmer and reduce the liquid until it has thickened slightly and concentrated in flavor, about 6–8 minutes. The volume should reduce by roughly one-third.

Add stock

Stir in 1 tablespoon crushed black peppercorns and 1 teaspoon drained green peppercorns (if using). Allow the mixture to simmer gently for 1–2 minutes to bloom the pepper aromatics into the sauce.

Incorporate pepper

Reduce heat to low. Stir in 3 tablespoons heavy cream, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Simmer gently until the sauce thickens to coat the back of a spoon, about 2–3 minutes. Taste and add 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper, adjusting to preference.

Add cream and flavorings

Remove the pan from heat. Whisk in 1 tablespoon cold cubed unsalted butter, one piece at a time, until fully incorporated and the sauce is glossy and slightly thickened. This will finish and enrich the sauce.

Mount with butter

If the sauce is too thick, thin with 1–2 teaspoons warm stock. If too thin, return to low heat and reduce briefly. Stir in 1 teaspoon finely chopped fresh parsley if using. Serve immediately over steak, roasted meats, or vegetables.

Final adjustments & serve

shallot, finely minced

garlic, minced

beef or chicken stock

heavy cream

dry white wine (optional)

black peppercorns, crushed (use a mortar and pestle or press)

green peppercorns in brine, drained (optional, for texture/flavor)

unsalted butter (cold, cubed) for mounting

fresh parsley, finely chopped (optional, for garnish)

Peel and finely mince the shallots (about 3 small/medium shallots). Mince 1 clove garlic. Tie the thyme sprigs and bay leaf together with kitchen twine, or leave loose if preferred. Crush the whole black peppercorns lightly with the flat of a knife or a spice grinder — you want them cracked, not powdered.

Prepare shallots and aromatics

Heat a medium saucepan over medium heat. If using pan drippings, add 1 tablespoon of oil to the pan first. Add the minced shallots and a pinch of salt and sweat them gently for 4–5 minutes until translucent and soft but not browned. Add the minced garlic for the last 30 seconds and stir until fragrant.

Sweat shallots

Increase heat to medium-high. Pour in 1 cup dry red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine come to a simmer and reduce by about half, roughly 6–10 minutes, until it has slightly thickened and the alcohol smell has diminished.

Deglaze with red wine

Add 1 cup low-sodium beef stock (or demi-glace), the thyme sprigs, bay leaf, and cracked peppercorns. Bring to a gentle simmer and continue to reduce the liquid until the sauce is syrupy and coats the back of a spoon, about 12–18 minutes. Taste occasionally and adjust reduction time to reach desired concentration.

Add stock and aromatics

Remove the pan from heat. Using a fine-mesh sieve, strain the sauce into a clean saucepan or bowl to remove shallot pieces, thyme, bay, and peppercorns. Press gently on solids to extract flavor, then discard the solids.

Strain aromatics

If you prefer a slightly thicker, more velvety sauce, sprinkle 1 teaspoon of all-purpose flour into the reduced sauce while over very low heat and whisk constantly for 1–2 minutes to cook the raw flour taste and incorporate evenly. Alternatively, make a beurre manié by kneading equal parts flour and softened butter (use about 1 tsp flour and 1 tsp butter) and whisking small bits into the simmering sauce until thickened.

Optional thickening with flour

Return the strained sauce to low heat and whisk in 2 tablespoons of cold unsalted butter, one piece at a time, until fully emulsified and glossy. Stir in 1 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting. If the sauce tastes too acidic, whisk in up to 1 teaspoon sugar, then re-taste and adjust seasoning.

Mount with butter and season

Keep the finished sauce warm over the lowest heat setting or in a thermos until ready to serve. Do not boil once butter has been emulsified to prevent breaking. If sauce separates, whisk in a splash of warm stock or a small cold pat of butter off the heat to re-emulsify.

Finish and keep warm

Spoon the warm red wine shallot sauce over roasted beef, steak, lamb, or venison. For presentation, place the sliced meat on a plate and drizzle sauce over the top or serve in a small sauceboat alongside. Garnish with a fresh thyme sprig if desired.

dry red wine

low-sodium beef stock (or demi-glace)

fresh thyme sprigs

black pepper, whole

unsalted butter, cold and cut into pieces

all-purpose flour (optional, for thicker sauce)

olive oil or neutral oil

pan drippings from roasted meat (if available)

Combine the white wine vinegar, dry white wine, minced shallots, chopped tarragon, optional chervil and crushed peppercorns in a small saucepan over medium heat.

Make the tarragon shallot reduction

Bring mixture just to a simmer and cook, stirring occasionally, until liquid is reduced to about 2 teaspoons (about 3–5 minutes).

Remove from heat and strain through a fine-mesh sieve into a small bowl, pressing on solids to extract flavor. Discard solids and allow the strained reduction to cool to warm (not hot). If the reduction seems too acidic, stir in 1 tablespoon cold water to mellow it slightly.

Cut the unsalted butter into pieces and melt gently in a small saucepan over low heat until fully melted. Skim and discard any foam if present, then keep the butter warm (between 120–140°F / 50–60°C). Do not let it brown.

Clarify the butter

Place a heatproof bowl over a saucepan of simmering (not boiling) water so the bowl bottom does not touch the water (double boiler). Reduce heat so water is barely simmering.

Prepare double boiler

Whisk the 3 egg yolks with the cooled tarragon-shallot reduction in the bowl. Continue whisking constantly until the mixture thickens slightly and becomes pale and ribbon-like (the temperature should reach about 140–150°F / 60–65°C). This takes 3–5 minutes; be careful not to curdle the yolks by overheating.

Remove the bowl from the heat briefly. Very slowly, begin to drizzle in the warm clarified butter a few drops at a time while whisking vigorously to start the emulsion. As the mixture begins to thicken and emulsify (after roughly 1–2 tablespoons incorporated), you can increase to a slow, steady stream of butter, whisking continuously. Continue until all butter is incorporated and sauce is glossy and thick.

If sauce becomes too thick or looks like it may break, whisk in 1 teaspoon warm water or a few drops of warm lemon juice to bring it back together.

Stir in the chopped tarragon and chervil (if using), the lemon juice, salt, and white or ground black pepper. Taste and adjust seasoning with more salt or lemon juice if needed.

Finish and season

Keep béarnaise warm (about 120°F / 49°C) until serving. Do not reheat directly over high heat or it may split. If the sauce begins to separate, whisk over the double boiler very gently or add 1 teaspoon warm water to re-emulsify.

fresh tarragon leaves, chopped

fresh chervil or additional tarragon (optional), chopped

whole black peppercorns, lightly crushed

cold water

large egg yolks

fresh tarragon, finely chopped

fresh chervil, finely chopped (optional)

white pepper or finely ground black pepper

Remove unsalted butter from the refrigerator and let it sit at room temperature for about 30–45 minutes until it is soft enough to easily mix but not melted. If short on time, cut butter into 1/2-inch cubes to speed softening (10–15 minutes).

Soften the butter

If using fresh truffle, finely mince or grate half a tablespoon. Mince the shallot very finely and finely chop the parsley. Grate the lemon zest and measure truffle oil.

Prepare truffle and aromatics

Place the softened butter in a medium bowl. Add the minced truffle, truffle oil, finely minced shallot, chopped parsley, lemon zest, sea salt, and freshly ground black pepper. Using a sturdy spoon or silicone spatula (or a hand mixer on low), fold and press the mixture repeatedly until all ingredients are evenly distributed and the butter is smooth and homogeneous (about 1–2 minutes by hand, 30–45 seconds with a mixer).