Around the World in Condiments: How to Upgrade Your Home Cooking (and Feel as if You’ve Gone Somewhere)

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Around the World in Condiments: How to Upgrade Your Home Cooking (and Feel as if You’ve Gone Somewhere)
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Professional chefs share the best condiments from around the world to upgrade any dish you make at home.

Bolder-is-better steakhouses, meat emporiums celebrated for their giant ribeyes and truffle dusted sides, are Chicago’s calling card. At RPM Steak, it’s par for the carnivore course to go full tilt with a specialty condiment: think peppercorn sauce, decadent foie gras butter, or béarnaise sauce, the most popular option.

Add in white wine, vinegar and 3 tarragon sprigs. Bring to a boil then lower to a simmer. Continue cooking until mixture has reduced by three-quarters, about 5 – 7 minutes. Strain the mixture through a fine mesh sieve, reserving both the liquid and cooked shallots. Discard tarragon.Fill a small saucepan with two inches of water and bring to a low boil. In a medium metal mixing bowl, whisk the egg yolks with the reserved shallot jus and cooked shallots. Set the bowl over the saucepan and reduce heat to low.

Whisking constantly, slowly drizzle in the melted butter to make an emulsion. Continue whisking until the sauce has thickened, about 5 minutes. Remove the bowl from the heat. Finish the sauce with 1 sprig each finely chopped tarragon and parsley leaves. Season the Béarnaise sauce with fine sea salt and freshly ground black pepper.

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