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Béarnaise sauce

PT25M

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Ingredients

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Béarnaise sauce

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Method

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1
Add the shallot, tarragon stalks, bay leaf, vinegar, peppercorns and white wine in a pan and bring to a simmer. Reduce until there is only 2 tablespoon of liquid remaining in the pan. Strain the liquid into a heatproof bowl
2
Add the egg yolks to the bowl with the reduction and set over a pan of boiling water - do not allow the bottom of the pan to touch the water. Whisk together, removing the bowl from the heat every 10 seconds so the eggs don't scramble
3
Whisk until the yolks have doubled in volume - it should become very light. Pour the warm clarified butter into the eggs in small additions, whisking to incorporate each time - if the sauce gets too thick, add a teaspoon of hot water
  • 250g of clarified butter, warm
4
Remove from the pan so the sauce can cool down a little and slowly whisk in the rest of the butter. When incorporated and smooth, stir in the tarragon leaves and lemon juice. Season to taste and serve
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Béarnaise sauce

 
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