Cool Plates features dishes from across the country to help inspire chefs' creativity. Chef-owner Scott Anderson recreates the flavors of a classic French Béarnaise sauce — egg yolk with a reduction of white wine, shallots and tarragon, emulsified with clarified butter — in this amuse-bouche. He makes tarragon ice cream by adding fresh tarragon and a little salt to a less sweet ice cream base, and then freezing it. He sandwiches it between two brown butter ...
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