Bèarnaise Sauce

Cooking time: 20 mins

SERVES: 4

Ingredients

-200g white wine
-100g white wine vinegar.
-1 shallot sliced.
-1 Garlic Clove.
-2g Thyme.
-2g Rosemary.
-4g Tarragon.
-1g Cracked Black Pepper.
-4 egg yolks.
-250g unsalted butter.
-1 lemon.
-Flaked salt & cracked pepper for seasoning.
-10g Tarragon.

Method

-Take your vinegar. white wine, tarragon, thyme rosemary and cracked black pepper and reduce to 50 g.
-Melt the block of butter and keep warm.
-In a metal bowl Place your egg yolks and strain in your vinegar reduction then place over a boiling pan of water and whisk vigourously cooking the egg yolk until it reaches 72°C.
-Once your egg is cooked secure with a rolled tea towel onto the board and whisk in your block of melted butter in season with the zest and juice of one lemon your chopped tarragon, salt and pepper.