In a pan, combine vermouth, vinegar, tarragon, lemon peel, and black peppercorns. Cook until it has reduced to about 3 Tbsp. Strain into a mason jar and discard solids.

Add in steamed honeynut squash. Using an immersion blender, blend squash and vinegar reduction until smooth.

Add in egg yolks and blend until smooth.

Slowly stream in melted butter while blending mixture to create an emulsification.

(If sauce is too thick, add a couple drops of warm water. If sauce looks broken, add a couple drops of ice cold water and blend. If it’s still broken after that, blend an egg yolk and slowly stream broken sauce into egg yolk.)

Fold in sliced chives and season with salt to taste. Keep warm in a glass or plastic container. Serve immediately with steak, fish, or whatever you’d like!

NOTES:

I steamed a half honeynut squash and it took about 25 minutes.

Alternatively, the bearnaise can also be done in a blender.

Toast guajillo peppers with black peppercorns, coriander seeds, cumin seeds, and fennel seeds until aromatic and slightly browned. About 4 minutes.

Transfer to a blender or mortar and pestle. Process until powder consistency.

Fold mushroom powder and smoked paprika.

Use on steaks, chicken, fish or roasted vegetables.

NOTES:

I like to keep salt out of this recipe and just season the actual ingredient with salt. To fully control how much salt I’m seasoning with.

Store in a air tight, and dry container at room temperature.

Season steak all over with salt and guajillo spice rub.

In a pan over medium heat, add steak and sear until slightly charred. About 4 minutes.

Flip over and cook for another 4 minutes (for medium-rare) or until your desired doneness. Add in butter and aromatics halfway through and baste.

Allow to rest for at least 8 minutes before slicing.

Slice against the grain and sprinkle with flake salt.

Serve with honeynut squash bearnaise. Enjoy!