Béarnaise SauceBy Pepper GarretsonBéarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper. Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master. You don’t need the clarified butter many recipes call for — a good unsalted butter, melted, works just fine. Apply the sauce to steaks or burgers, asparagus or salmon. The sauce’s richness improves virtually everything it touches.Willy’s Mexicana Grill Chipotle SalsaBy Pepper GarretsonThis salsa has been on the menu since 2002. If you want to match the restaurant version, the chefs at Willy’s recommend Embasa brand chipotle peppers. This salsa will keep up to five days when stored in the refrigerator.
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