TheChef
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This classic sauce is fantastic on steak and other grilled meats. Similar to Hollandaise, this creamy, tangy sauce is simple to make once you understand the basic technique. Chef Nicole Brisson from Mario Batali's acclaimed steakhouse Carnevino shows how it's done.
Visit www.mariobatali.com for the full recipe!
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This recipe is wrong, in the real one you use vinegar and onion. Portabello reduction in a bearnaise sauce is blasphemy. Just cause you put butter and tarragon in it doesn’t make it a bearnaise…
The mushroom reduction is giving off more of an unami note
What is Portabello reduction anyway?
Mario, You are the best! 100% Italian and loving all I learn from you.
a little French for you Mario, don’t you think?
Great, now what in the hell is a portabello reduction?
NO!
1. Not a traditional bernaise and that’s fine because cooking always evolves! 2. I did this but with porchini mushroom water and it was much better!
Recipes are just an ingredient list and technique guides…the rest is personal interpretation and experimental building of the dish.
Where’s the shallots and vinegars?