Béarnaise sauce

  • Serves: 4
  • Prep: 5 mins
  • Cook: 5 mins
  • ★ ★ ★ ★ ☆

Delicious served with steak!

Ingredients

  • 2 tbsp white wine vinegar

  • 4tbsp of dry white wine

  • 175g/6oz unsalted butter, melted

  • 4 large British Lion egg yolks

  • 1 shallot

  • 1 tsp dried tarragon

  • fresh tarragon (optional)

  • chives (optional)

Method

  1. Finely chop a shallot and place in a small pan with the dried tarragon.
  2. Place the vinegar and wine in a small pan and simmer until reduced by half. Place the egg yolk and vinegar mixture in a small heatproof bowl and set it over a pan of gently simmering water.
  3. Whilst still whisking, gradually add the butter in a slow but steady stream until the mixture
    has thickened and all the butter is incorporated.
  4. Stir through a little chopped fresh tarragon and chives if liked before serving.

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★ ★ ★ ★ ☆

3.7 / 5 rating (6 votes)

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