Recipes

[Tinkrbl44]

While I usually skip the high calorie sauces, I recently had Eggs Florentine with Hollandaise ....  to die for!

As a result, I was reading the labels in the store the other day, and noticed Bernaise sauce.    No recommendations on what to do with it, and it looked pretty similar to Hollandaise.   Not sure I've ever had it.

So, I thought I'd re-familiarize myself with sauces.

Questions ......  What do YOU use Bernaise sauce for?  Also, what are your other favorite sauces ...  other than spaghetti sauce, of course?      TIA!

[on the bay]

Bernaise on steak!

[DiAnne]

Bernaise sauce is the best!  Put it over steak served "Oscar style" with lump crab and asparagus on top.

It is delicious over a poached egg on a fresh artichoke heart.  

[sabatini]

Hi, @Tinkrbl44! I'm w/ you - I love sauces, though Bearnaise has never been a particular favorite, but that's only because I'm not a fan of tarragon.

If I were you, I'd look into the basic 5 'mother sauces' because w/ some tweaking, the variations are endless.

They are:

Bechamel (white sauce)

Velouté (a velvety, thickened stock/broth)

Espagnol (rich brown sauce)

Hollandaise (Bearnaise is a child of this mother)

Tomato

You've probably been making most of them all along! 

A creamy, homey sauce for chicken is 'supreme sauce' which is made by adding some cream to a chicken velouté.

I also like piccata sauce, mushroom marsala, all the various Asian sauces, etc, etc., etc.!

Happy sauce making!