Cancel anytime. Bill Norton, Norton's Cafe Yield: 4 servings. For the bearnaise sauce: 1 cup (2 sticks) butter> To prepare bearnaise sauce:> Melt butter in a skillet over medium heat. Remove from ...

A light béarnaise is the perfect accompaniment for delicately poached halibut. Equipment: You will need a cook’s blow torch. To make the béarnaise, put the shallot, peppercorns, wine and ...

You will need a deep fat fryer for this recipe. Heat the vegetable oil in a deep fat fryer to 160C/320F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) For the béarnaise sauce ...

Sauce Choron, in case you’re wondering, is a classic derivative of béarnaise. But I’ve taken a shortcut and used mayonnaise to save time. Next, heat 1 tbsp of rapeseed oil in a frying pan and ...