Although this sauce is technically a mayonnaise (because oil is used instead of butter), it is included here because it is served hot and because it is traditionally classified in the béarnaise family. Prepare the reduction and sabayon used for Sauce Béarnaise (steps 3 through 10), but instead of finishing the sabayon with butter (step 11), use the same amount of oil. Flavor the sauce with
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.