Similar Recipes
Béarnaise Sauce – world’s finest steak sauce
Magnificent Bearnaise Sauce, made the easy way with a stick blender. Exactly the same outcome, in 2 minutes flat! Best steak sauce ever.
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Choron Sauce (Tomato-Spiked Béarnaise Sauce)
Most of us know that Béarnaise is a derivative sauce based on Hollandaise, but how many of us know other children of that classic French mother sauce? Here's one to add to your stable: Choron sauce, made by blending tomato purée with Béarnaise. It's delicious on steak, chicken, eggs, vegetables, and more.
Hollandaise Sauce (Quick, easy, foolproof)
A foolproof, dead easy way to make Hollandaise Sauce using a stick blender. Exactly the same result in 90 seconds flat!
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Beurre Blanc
A thick and creamy sauce that holds together without breaking, with the fatty richness of butter balanced by a bright note of acidity.
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Charred Asparagus With Miso Béarnaise Sauce
A touch of miso and a screaming-hot cast iron pan spruce up these classic steakhouse accoutrements.
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Hollandaise Recipe | Sauced
Sometimes perceived as a difficult sauce, Hollandaise is actually pretty simple after following just a couple important directions. This creamy, rich, tangy sauce should come out right every time, ready to top Eggs Benedict or beautifully dress a plate of asparagus.
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Classic Smooth and Silky Béchamel (White Sauce)
Béchamel sauce is the key to great lasagnas, soufflés and much more—and it's simple to make at home.
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Quick Immersion Blender Hollandaise Sauce
Intimidated by hollandaise sauce? This easy, speedy version requires just four ingredients and comes together quickly with the help of an immersion blender.
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Oeufs en Meurette (Poached Eggs in Red Wine Sauce)
Eggs en meurette is a classic Burgundian dish of poached eggs in a rich and flavorful red wine sauce. It's a lot like beef bourguignon or coq au vin, just without the beef or chicken, and a lot quicker and easier.
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Classic Steak au Poivre
Classic steak au poivre is seared peppercorn-crusted steak with a creamy pan sauce. The secret to the best result? Start by encrusting the steaks on only one side.
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A foolproof technique to make a classic French béarnaise sauce using hot butter and a hand blender. This elegant sauce for steaks and fish can be made in five minutes.
Serve With
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Foolproof Eggs Benedict
Combine our recipes for foolproof Hollandaise sauce and foolproof poached eggs—along with a toasted, buttered English muffin and ham crisped in butter—and you've got yourself a plate of eggs Benedict, the unrivaled King of brunch dishes.
Béarnaise Sauce – world’s finest steak sauce
Magnificent Bearnaise Sauce, made the easy way with a stick blender. Exactly the same outcome, in 2 minutes flat! Best steak sauce ever.
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Smoked Salmon Eggs Benedict With Dill Hollandaise
Eggs Benedict is a brunch classic, and smoked salmon is a welcome addition to any morning table.
Eggs Benedict
Eggs Benedict, made easy! Featuring my no-compromise easy method for perfect poached eggs and 90 second no-fail Hollandaise Sauce!
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Eggs Sardou (New Orleans-Style Poached Eggs With Artichoke Hearts, Spinach, and Hollandaise)
Creamed spinach topped with artichoke hearts, poached eggs, and Hollandaise sauce is a hearty alternative to eggs Benedict, and a New Orleans classic.
Choron Sauce (Tomato-Spiked Béarnaise Sauce)
Most of us know that Béarnaise is a derivative sauce based on Hollandaise, but how many of us know other children of that classic French mother sauce? Here's one to add to your stable: Choron sauce, made by blending tomato purée with Béarnaise. It's delicious on steak, chicken, eggs, vegetables, and more.
Hollandaise Sauce (Quick, easy, foolproof)
A foolproof, dead easy way to make Hollandaise Sauce using a stick blender. Exactly the same result in 90 seconds flat!
Charred Asparagus With Miso Béarnaise Sauce
A touch of miso and a screaming-hot cast iron pan spruce up these classic steakhouse accoutrements.
Steak with Creamy Peppercorn Sauce
One of my favourite steak sauces - a creamy Peppercorn Sauce made with brandy or cognac, beef broth, cream and plenty of crushed peppercorns. A steakhouse classic, this creamy pepper sauce with juicy steak is
Classic Steak au Poivre
Classic steak au poivre is seared peppercorn-crusted steak with a creamy pan sauce. The secret to the best result? Start by encrusting the steaks on only one side.