Make this superb sauce once in a while when you want to treat your guests to something undeniably rich and velvety smooth. It is best made as close as possible to when you plan to serve it, though it will hold for about an hour or so before serving. Serve it with Seared Beef Tenderloin Benedict (page 110).
Recipe information
Yield
makes 1 cup
Ingredients
2
2
1
3
3
1
Need to make a substitution?
Preparation
Step 1
Stir together the tarragon, shallot, pepper, vinegar, and white wine in a saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium and cook for 5 to 7 minutes, or until most of the liquid has evaporated and a thick paste remains. Cool until just warm.
Step 2
Stir the cooled mixture into the hollandaise sauce and blend very well, either with a whisk or in a blender. Keep the béarnaise in a warm, but not hot, place until serving time. One good spot is on a folded kitchen towel or trivet on the back of the stove when the oven is on.
Choron Sauce Variation
Step 3
Add 6 tablespoons Roasted Tomato Sauce (page 289) to 1 recipe Blender Hollandaise Sauce (page 286). Stir very well. Serve as a variation to Classic Eggs Benedict (page 109), or on poached fish or steamed asparagus.
Maltaise Sauce Variation
Step 4
Simmer 1/2 cup fresh blood orange juice with 1 teaspoon freshly grated blood orange zest and 2 tablespoons finely chopped shallot until thick and syrupy (it will measure about 3 tablespoons). Allow the reduction to cool slightly. Stir this into 1 recipe Traditional or Blender Hollandaise Sauce (pages 285 and 286). This is especially good with steamed asparagus or other vegetables, and it’s great with poached or seared salmon fillet, too.
