"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Tomato Bearnaise

Published by: Sarah

  • Mar
  • 17

I’ve had this one in my database forever. Forget where I acquired it from, but know it great on seafood & poultry. Above you see it served with scallops. Is it time to eat yet?

1 Lg Shallot
½ c. Tarragon Vinegar
3 Yellow Tomatoes, pureed
2 T Butter
¼  c. Fresh Tarragon, chopped

Sauté shallot in tarragon vinegar. 
Reduce to almost dry. 
Add tomato puree and bring to a boil. 
Add butter. 
Finish with fresh tarragon.


Leave a comment: