Béarnaise and Hollandaise Recipes: How to Make Two Delicious Butter and Herb Infused Sauces

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Fresh tarragon has a wonderful, slightly anise taste to it. Tarragon can also be successfully preserved by drying the leaves and storing them in a dark glass container. To ensure the dried leaves remain potent, store the container out of direct sunlight and away from any heat sources.

Fennel Tarragon Béarnaise Sauce

Béarnaise sauce tastes great when served along with any kind of red meat, such as London broil or filet mignon. If using salted butter be sure to omit the ¼ teaspoon of salt that is called for in the béarnaise sauce recipe.

Ingredients for Fennel Tarragon Béarnaise Sauce

  • 1 tablespoon tarragon vinegar
  • 2 teaspoons fresh tarragon leaves – minced
  • 1 tablespoon fennel leaves – snipped with scissors
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup unsalted butter – melted
  • 3 egg yolks

Directions for Fennel Tarragon Béarnaise Sauce

  1. In a small sauce pan mix together the vinegar, tarragon, fennel and water.
  2. Place the pan over medium low heat.
  3. Whisk in the salt, black pepper, melted butter and egg yolks.
  4. Whisk continuously and continue cooking until the sauce has thickened.
  5. Remove the pan from the stove and serve immediately.

Lemon Balm Hollandaise Sauce

Lemon verbena or lemon basil leaves can be substituted for the lemon balm leaves if necessary. Freshly steamed asparagus accompanied by homemade hollandaise sauce is sure to get rave reviews at the family dinner table.

This recipe is a variation on classic hollandaise sauce. Hollandaise is a wonderful sauce to serve on top of freshly steamed vegetables, baked potatoes, rice, pasta, fish or chicken.

Ingredients for the Lemon Balm Hollandaise Sauce

  • 1/2 cup butter
  • 1 tablespoon lemon juice
  • 3 tablespoons water
  • 3 egg yolks
  • 2 tablespoons fresh lemon balm – minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Directions for the Lemon Balm Hollandaise Sauce

  1. Melt the butter in a small sauce pan over low heat.
  2. Stir in the lemon juice and water and turn the heat to medium low.
  3. Whisk in the egg yolks, lemon balm, salt and white pepper.
  4. Whisk continuously and continue cooking until the sauce has thickened.
  5. Remove from the heat and serve immediately.

Additional Information

True tarragon has a difficult time growing in the hot and humid south. However, Mexican mint marigold, AKA winter tarragon, can be grown with great success in sultry gardening conditions. Winter tarragon, Latin name Tagetes lucida, also produces tiny, orange edible flowers.

Herb Lore

During the Renaissance, lemon balm was thought to be one of the ingredients that made up the alchemists elixir of life. The elixir was thought to confer immortality to anyone that drank it. Lemon balm does make an excellent nerve tonic when steeped in wine.

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