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Bearnaise Sauce

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How to cook & Ingredients

5 minutes
15-20 minutes
Serves 4

Ingredients 

100 ml white wine vinegar

1 shallot, chopped

3 tbsp of tarragon, chopped

2 egg yolks, beaten

120 g warm melted butter

Salt and pepper

1 tsp lemon juice

Cooking Method

watch how

  • Put the vinegar, shallot, 2 tablespoons of tarragon (keep one for later) and a little salt in a saucepan and boil until reduced by half.

    1
  • Strain into a large bowl and set aside to cool.

    2
  • Add a teaspoon of water to the beaten egg yolks and add the eggs to the cooled vinegar with the lemon juice.

    3
  • Set the bowl over a pan of barely simmering water (the water shouldn’t touch the bottom of the bowl) and whisk until the egg yolks have thickened enough to coat the back of a spoon.

    4
  • Carefully remove the bowl from the heat and slowly pour in the warm melted butter, whisking vigorously as you go. You can use an electric whisk to do this.

    5
  • Once all the butter is added and you have a thick and smooth consistency, stir in the remaining tarragon, season to taste and serve.

    6

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Serving Suggestion

Serve with a delicious Scotch Beef steak.

 

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