Name: Béarnaise Sauce
Yield: Makes about 1 cup
Ingredients: 1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes; 3 tablespoons minced shallots; Kosher salt and freshly ground black pepper; 2 tablespoons Champagne vinegar or white wine vinegar; 2 large egg yolks; 1 tablespoon (or more) fresh lemon juice; 1 tablespoon finely chopped fresh tarragon

Béarnaise and steak are a match made in heaven, but this sauce has a few other divine uses. Try it spooned over poached eggs or spread over roast fish.

Recipe notes