The lighter, more delicate herb chops easily, and both the leaves and stems are edible. It plays a starring role in béarnaise sauce, one of the many offshoots of the long-cherished mother sauces ...

Bearnaise sauce is named after the French region of Béarn (although, the sauce's name-origin lore is kind of a long story).

A light béarnaise is the perfect accompaniment for delicately poached halibut. Equipment: You will need a cook’s blow torch. To make the béarnaise, put the shallot, peppercorns, wine and ...