There's so much to love about creamy classic French recipes that call for hefty amounts of butter or oil. If you have ever ...

She recommended an appetizer of “scallops” (king oyster mushrooms) in white wine butter sauce. (That recipe is in the book.) Follow with the main course: portobello steak with béarnaise ...

Colbert sauce (also called foyot, valois): To 1 cup bearnaise add 1 to 2 tablespoons meat glaze (2 cups beef or veal stock reduced to 1/4 to 1/2 cup). For steaks, broiled or fried fish ...

In this steakhouse-worthy dish, chef and TV host Tyler Florence takes a Tomahawk ribeye, an already next-level cut of steak, and takes it one step further with a rich, herby béarnaise sauce.

Rib-eye steak with a rich and creamy béarnaise sauce is a classic treat for a Saturday night that's also perfect for Valentine's Day. The potatoes are much easier to cook at home than chips ...

Thick, boneless steaks, seasoned simply with coarse salt ... The butter is a riff on classic Bearnaise sauce. In this much easier version of the egg-emulsion sauce, a seasoned vinegar reduction ...

even the finest steak sauces offer an array of upgrades that include sauces like this Béarnaise sauce and blue cheese sauce.

This cheat's steak bearnaise with rosemary fries is a bistro classic that ... to serve For the Béarnaise sauce: Heat the oven and cook the chips on an oven tray, according to the packet instructions.