An ideal complement to steak, béarnaise is creamy, tangy, delicious – but typically loaded with butter. Here, thanks to our revamped recipe relying on the finest ingredients – minus the fat – you can finally savor this classic French sauce without the worry!
In a small saucepan on medium-high heat, combine vinegar, shallots and tarragon. Cook until liquid is almost entirely evaporated, 3 to 4 minutes.
Meanwhile, fill a medium saucepan or the bottom of a double boiler with 1 inch of water and bring to a boil on medium heat. Reduce to low to maintain a gentle simmer.
In a medium bowl or in the top of a double boiler, whisk together broth, yolk and arrowroot. Stir in shallot mixture. Place over simmering water and cook, stirring and scraping bottom and sides of bowl or pan occasionally (more constantly toward the end), just until mixture is thickened and smooth, about 3 minutes. Remove from heat and add salt and pepper to taste. Cover and set aside until ready to use.
This sauce features round, floral notes of vanilla to complement the tart sweetness of the cranberries. To make the recipe even more quickly, you could use two teaspoons of vanilla extract, but it won’t have the same depth of flavor – or the pretty vanilla-speckled look – of the whole bean.
Tart cranberry flavor with a hint of sweetness and a twist of lemon, our homemade Lemon Cranberry Sauce will please a crowd - the best part is that you can make it entirely in advance and garnish at the last moment!
This fiery hot sauce is fantastic served as a dip for oven-roasted chicken fingers, on the side of broiled or grilled steak, spread sparingly on sandwiches and burgers or mixed with whole-wheat couscous studded with chickpeas, chopped dried apricots, tomatoes and scallions.