Sauces Recipe
Béarnaise, Sherry Peppercorn Cream Sauce, Twisted Butter, Bleu Cheese, Bone Marrow Butter
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Ingredients
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Béarnaise Sauce
Sherry Peppercorn Cream Sauce
Twisted Butter
Bleu Cheese Sauce
Bone Marrow Butter
Method
Béarnaise Sauce
- 1
Prepare the Reduction
In a saucepan, combine shallots, white wine vinegar, and tarragon. Simmer until reduced by half. Strain and set aside.
- 2
Sherry Peppercorn Cream Sauce
- 3
- 4
Add Sherry and Cream
Pour in sherry vinegar and cook until reduced by half. Stir in heavy cream and crushed peppercorns, simmering until thickened. Season with salt.
Twisted Butter
- 5
Mix Ingredients
In a bowl, combine softened butter, herbs, garlic, lemon zest, and salt. Mix until well combined.
- 6
Shape and Chill
Transfer to parchment paper, shape into a log, and refrigerate until firm.
Bleu Cheese Sauce
- 7
Heat Cream
In a saucepan, heat heavy cream over medium heat until simmering.
- 8
Add Cheese
Stir in bleu cheese and butter, mixing until melted and smooth. Season with salt and pepper.
