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- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Bearnaise Sauce

Steak-with-Bearnaise-Sauce-1-IMG_3415

 If you’re looking for an entree that pops to serve at a small dinner party or a romantic meal for two, a flavorful steak with a traditional French sauce will do the trick assuming you’re cooking for omnivores. The issue is timing. You don’t  want to spend twenty-five minutes making a sauce at the last minute while also grilling or pan-searing steaks.

The solution lies in making the sauce in two steps, which is imminently more doable. You make the white wine and vinegar reduction while you’re prepping the vegetables and set it aside. When the steaks are cooking you combine the final ingredients in a blender. Why add the vanilla? It softens the acidity and provides delicately sweet notes that are hardly perceptible. The sauce can rest for a short period before serving without a problem. If it does separate, add a small spoon of hot water at a time either while the sauce is in the blender or in a bowl, and it will come back together again.  This is all very doable and you will be considered a genius, gourmet cook. Nothing wrong with that! And, if you would like some tips on making the perfect steak, here you are.

 

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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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