29/05/2010 Leave a comment
Bearnaise Sauce (280 ml) (5 – 8 portions)
Serve with grilled meat and fish
Butter – 225 gm
shallots (chopped) – 15 gm
Tarragon – 1 tbsp
Egg yolks – 3
Peppercorns (crushed) – 6
Vinegar – 15 ml
Mix together shallots, peppercorns, and vinegar.
Add 1 tbsp cold water. Allow to cool.
Mix in egg yolks with a whisk.
Return to gentle heat and whisking continuously, cook till it becomes like cream.
Remove from heat and cool slightly.
Whisk in the method warm butter until thoroughly combined.
Add seasoning to taste.
Pass through a tammy cloth.
Serve warm with grilled meat and fish.