In a small saucepan over medium heat, combine the shallots, wine, vinegar, salt, pepper and tarragon. Bring to a simmer and gently cook until reduced to about 1/3 cup.

3 tablespoons white-wine vinegar 5 white peppercorns, slightly crushed 2 or 3 sprigs parsley 3/4 teaspoon dried tarragon 1 small shallot, diced 1 1/2 tablespoons water 2 teaspoons white wine 3 or ...

What I Serve With This Recipe Steak: Béarnaise sauce is a classic accompaniment to steak, especially filet mignon. Salmon: This sauce also pairs well with fish, particularly salmon.

Season with salt and pepper, wrap in the foil, then place on a tray and cook in the oven at 150 for 2½ hours. Remove the short rib from the oven and remove the bone (it should fall away easily ...

Combine egg yolks, lemon juice and Tabasco in the top of a double-boiler set over simmering water. With a wire whisk, beat until thickened, approximately 3 to 5 minutes. Add melted butter in a ...

With tomato sauce, capers, olives and chiles largos, he said, the Newfoundland salt cod takes the dish to the next level. "Usually we make bacalao in Mexico as well, and the salt cod they sell ...

3. Meanwhile, heat extra oil in a deep-fryer or deep saucepan to 190C and fry shoestring fries in batches until golden and crisp (4-6 minutes; be careful, hot oil will spit), drain on paper towels and ...

Begin whisking and slowly add the lemon juice, followed by the cod cooking water. Gradually drizzle in the oil and continue whisking for approximately 20 minutes, until the mixture is fluffy.