Simple Bearnaise Sauce
Simple Bearnaise Sauce
(serves 4)
225g/1 cup (two sticks) butter
3 tbsps white wine vinegar
1 tsp white wine
1 banana shallot, finely chopped
12 tarragon leaves, finely chopped
3 egg yolks
fresh black pepper and salt to taste
Put the butter in a small saucepan to melt very slowly. Some recipes have you clarify the butter, but I have never known why: the whey is perfectly delicious, in my opinion. Meanwhile, place the vinegar, wine, shallot and tarragon in another small saucepan and simmer gently until the mixture reduces just a bit. Leave to cool while you separate the eggs, then put the butter, wine mixture and egg yolks in a small food processor and blend until smooth. Season to taste and serve hot. If you have to reheat any leftover sauce, do it extremely gently, as this sauce will split in an instant if treated harshly.
