Note: Chef John Folse's Hollandaise
Sauce is available for purchase from our company store. 
Bearnaise Sauce
Ingredients:
1/4 cup dry white wine
1/4 cup white wine vinegar
1 tsp dried tarragon
1 tbsp fresh tarragon, finely chopped
1 tbsp chervil, finely chopped
1/4 tsp cayenne pepper
8 ounces of Chef John Folse Hollandaise Sauce
Salt and pepper to taste
Method:
Bring white wine and dried tarragon to
a simmer and reduce until almost all the liquid is evaporated. Add fresh
herbs, Hollandaise Sauce and cayenne pepper. Season with salt and pepper.
This sauce may be used with grilled, roasted or fried meats.
Choron
Ingredients:
1 cup Bearnaise Sauce (see recipe above)
2 tbsps tomato puree
Method:
Stir tomato puree into the Bearnaise Sauce.
Serve with eggs, fish or sauteed meats.
Maltaise
Ingredients:
2 tbsps blood orange juice or regular orange
juice
1 tsp orange zest, finely chopped and blanched
8 ounces of Chef John Folse Hollandaise Sauce
Salt and white pepper to taste
Method:
Combine orange juice, orange zest and Hollandaise
Sauce. Mix well. Season with salt and white pepper. Serve with grilled
vegetables or fish dishes.
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