Brooke Vosika's Eggless Béarnaise Sauce This is my choice sauce to ...

Brooke Vosika’s Eggless Béarnaise Sauce This is my choice sauce to enjoy with The Bristol Lounge’s house aged steaks. The word divine comes to mind. Bon Appetit! 4 medium yellow tomatoes, chopped into 1” dice 2 tb sugar 5 sprigs tarragon 5 shallots, chopped 2 cups white wine 10 peppercorns 1 bay leaf ½ pound soft butter Salt and pepper to taste Method: 1. Toss tomatoes with sugar and roast in a 350F oven until tender (15-20 minutes) try not to add to much color. 2. Sweat shallots and ¾ tarragon in a sauce pan with white wine, peppercorns, bay leaf and reduce to 4 tablespoons in volume 3. Strain the white wine reduction into a blender with the roasted tomatoes and blend until smooth. 4. Pour the blended mixture into a pot over warm water and whisk in ½# of soft butter until incorporated.

5. Strain through a chinois, add remaining tarragon and season with salt and white pepper 6. Hold at room temperature Yield: 16 oz or 8 orders