10 bearnaise recipes

Bearnaise reduction is the classic French flavor base for bearnaise and choron sauces: shallots, tarragon, and peppercorns simmered in white wine and vinegar, then reduced by half into a concentrated, aromatic essence.

Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.

A classy and delicious sauce made with chopped shallots, tarragon and white wine.

Veal and asparagus, simply prepared with the French classic Bearnaise sauce.

Salmon steaks with Bearnaise, marinated in a home made French dressing.

Perfectly poached eggs tops artichoke hearts and luscious Bearnaise sauce. You might just think you're in France.

Oysters Thomas bakes fresh oysters on the half shell topped with lump crab meat, bearnaise sauce, and cream sauce under golden bread crumbs. An elegant appetizer.

Broiled turkey tenderloins rubbed with olive oil and lemon pepper, served with bearnaise sauce or salsa verde. A lean, high-protein main dish ready in under an hour.

Oysters Lafitte: oysters on the half shell topped with crabmeat in dill cream and a tarragon béarnaise, broiled until golden. A French Quarter classic for the brave home cook.

In this recipe tarragon combines with turkey breast, mushrooms and red pepper to create a fast and ultra-flavorful summer supper. The flavor is reminiscent of bearnaise sauce, minus the high-fat butter and egg yolks. Just 24 percent of the calories in this dish come from fat.