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Pour the warm wine mixture into a blender and add the egg yolks, blending at low speed. As the blender runs, add 1/3 of the melted butter in a slow steady stream. Once the mixture begins to thicken, turn the speed to high and slowly add the remaining butter. Season with salt and pepper and keep warm for serving.
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There are two important things to remember when preparing Béarnaise sauce. First, make sure the wine mixture is cooled enough before adding the egg yolks. If the wine is too hot it will cause the eggs to cook, resulting in a chunky sauce. Second, the butter must be added very slowly to avoid separation of the butter and egg mixture. The blender will help, but slow and steady pouring is key to a smooth, even sauce.
Marinara -- A Hearty Tomato Sauce
There are many types of sauces to top pasta with, but the classic marinara is one of the most popular choices both in Italy and across the globe. Just like curry in Asia, and country gravy in the southern U.S., every family seems to have "the best recipe" for this timeless sauce. You don't need a long lineage of sauce connoisseurs to make this fantastic staple of Italian cooking, just some tomatoes, herbs and a pot!
Simple Marinara Sauce
- 2 28-oz. cans crushed tomatoes
- 1/2 yellow onion, finely diced
- 4 cloves fresh garlic, minced
- 4 tablespoons fresh basil, chopped
- Salt & pepper
- Olive oil
