Ingredients:

Classic Béarnaise Sauce:
– 1/4 cup white wine vinegar
– 1/4 cup white wine
– 2 tablespoons finely chopped shallots
– 2 tablespoons chopped fresh tarragon
– 3 egg yolks
– 1/2 cup unsalted butter, melted
– Salt and pepper to taste

Creamy Peppercorn Sauce:
– 2 tablespoons whole black peppercorns, crushed
– 1 cup heavy cream
– 1/2 cup beef broth
– 1 tablespoon Dijon mustard
– 2 tablespoons unsalted butter
– Salt to taste

Chimichurri Sauce:
– 1 cup fresh parsley, finely chopped
– 1/2 cup fresh cilantro, finely chopped
– 1/4 cup red wine vinegar
– 3 cloves garlic, minced
– 1/2 teaspoon red pepper flakes
– 1/2 cup olive oil
– Salt and black pepper to taste

Directions:

Béarnaise Sauce:
1. In a small saucepan, combine vinegar, wine, shallots, and tarragon. Simmer until reduced by half.
2. Strain the mixture and let it cool slightly.
3. Whisk egg yolks in a heatproof bowl over simmering water. Gradually add the melted butter while whisking continuously until the sauce thickens.
4. Stir in the reduced vinegar mixture and season with salt and pepper.

Creamy Peppercorn Sauce:
1. Melt butter in a saucepan over medium heat. Add crushed peppercorns and sauté for 1 minute.
2. Stir in the beef broth and bring to a simmer.
3. Add heavy cream and mustard, stirring constantly until the sauce thickens. Season with salt.

Chimichurri Sauce:
1. In a bowl, combine parsley, cilantro, red wine vinegar, garlic, and red pepper flakes.
2. Slowly drizzle in olive oil while stirring to emulsify the sauce.
3. Season with salt and pepper to taste.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: Varies by sauce | Servings: Each sauce serves 4