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volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler). Continue to whisk, being careful not to let the eggs get too hot or they will curdle (separate). Slowly drizzle in the melted butter and continue to whisk until the butter is emulsified and the sauce is thickened. Remove from heat, and whisk in cayenne and salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving. Bearnaise is a flavorful derivative of hollandaise that gets its distinct flavor from the addition of tarragon, shallots and white wine vinegar. WHAT YOU WILL NEED: 2 tablespoons dried tarragon 1 tablespoon minced shallots ½ teaspoon salt, separated Pinch of freshly ground black pepper ½ cup white vinegar 2 egg yolks Pinch cayenne 1 stick (¼ pound) unsalted butter, melted 1 teaspoon fresh lemon juice vinegar in a small saucepan. Simmer the ingredients over medium-high heat until almost all of the vinegar evaporates and 1 tablespoon is left, about 15 minutes. Remove the pan from the heat and allow the syrup to cool slightly. In a stainless-steel bowl set over a pot of simmering water (or a double boiler), whisk the egg yolks and cayenne into the syrup over very low heat. As soon as the egg yolks have thickened, slowly add the melted butter a bit at a time, whisking continuously. Add the lemon juice and remaining ¼ teaspoon of salt, and adjust the seasoning to taste if needed. Serve immediately over the steak, or keep warm, covered, over a pot of simmering water, for a short time. Bearnaise Sauce Makes 1 cup HOW TO PREP: Combine the tarragon, shallots, ¼ teaspoon of the salt, pepper and

Chimichurri Sauce Makes about 2 cups This South American herb sauce, similar to a pesto, is especially good on grilled steaks. It’s also fantastic as a marinade.

¼ cup extra virgin olive oil Salt and freshly ground black pepper

HOW TO PREP: In a food processor, combine the parsley with the basil, mint, capers, anchovies, garlic, mustard and sugar, and process to a paste. With the machine running, slowly pour in the olive oil. Season with salt and black pepper.

WHAT YOU WILL NEED: 1 shallot, finely chopped 1 Fresno chile or red jalapeño, finely chopped 3-4 garlic cloves, thinly sliced or finely chopped ½ cup red wine vinegar 1 teaspoon kosher salt, plus more as needed ½ cup finely chopped cilantro

Horseradish Sauce Makes 1 cup

WHAT YOU WILL NEED: 8 tablespoons butter, melted 1 small shallot, minced 5 chives, minced 3 garlic cloves, minced

¼ cup finely chopped flat-leaf parsley 2 tablespoons finely chopped oregano ¾ cup extra virgin olive oil HOW TO PREP: Combine shallot, chile, garlic, vinegar and 1 teaspoon salt in a medium bowl. Let sit for 10 minutes. Stir in cilantro, parsley and oregano. Using a fork, whisk in the oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Use the remaining sauce to marinate the meat before cooking. Salsa Verde Makes 1 cup This Italian salsa verde — no relation to the Mexican tomatillo salsa of the same name — gets a kick of flavor from anchovies and capers.

2-3 tablespoons prepared horseradish (found fresh in the refrigerated section of store) 2 tablespoons Dijon mustard 3 teaspoons minced fresh thyme Pinch of cayenne pepper, to taste Salt and fresh cracked pepper, to taste HOW TO PREP: Whisk all ingredients until they’re well- combined. Let the sauce sit for 10 minutes, then whisk again before serving. Hollandaise takes patience. You need to slowly warm — or temper — the eggs before introducing them to your recipe so they don’t curdle. WHAT YOU WILL NEED: 4 egg yolks 1 tablespoon freshly squeezed lemon juice ½ cup (1 stick) unsalted butter, melted Pinch cayenne Pinch salt HOW TO PREP: Vigorously whisk the egg yolks and lemon juice together in a stainless-steel bowl until the mixture is thickened and doubled in Hollandaise Sauce Makes 1 cup

WHAT YOU WILL NEED: 1 packed cup flat-leaf or Italian parsley leaves

1 packed cup basil leaves 1 packed cup mint leaves ²⁄₃ cup capers, drained

2 large oil-packed anchovy fillets, drained and chopped, or 1 teaspoon (or to taste) of anchovy paste 1 garlic clove, chopped 1 tablespoon Dijon mustard 1 teaspoon sugar

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