Oscar Any Style

Tarragon Reduction:
2 heaping tablespoons tarragon, dried
1 shallot, finely chopped
1 cup red wine vinegar

Place above ingredients in a small sauté pan. Cook over medium heat until all liquid has evaporated but mixture is still moist, about 7 to 10 minutes. Set aside.


  • 2 egg yolks
  • 1 cup very hot water
  • 1 cup clarified butter (melted butter with the top layer of water and the bottom layer of solid fat poured off)
  • juice of one lemon
  • pinch of cayenne pepper
  • pinch of salt

    In the top of a double boiler, add egg yolks, lemon, salt, cayenne pepper and 2 tablespoons of the hot water. Stir constantly until the consistency of pancake batter. Remove from heat. Do NOT over-cook.

    Alternate adding butter and water until ¾ of the water is gone and all of the butter is utilized. Scrape into a warmed but not hot serving container. Add the tarragon reduction. Keep at room temperature – do not re-heat, or allow to become cooled.


  • ¼ cup crab meat, hot
  • 3 asparagus spears, cooked
  • choice of cooked salmon, halibut or steak

    Place asparagus spears on top of halibut, salmon or steak. Pour béarnaise sauce over all. (Note: Once tarragon reduction is added to the hollandaise sauce, it becomes a béarnaise sauce).

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