Béarnaise sauce

Recipe from: 12/1/1992 12:00:00 AM
Ingredients 10
Servings 0
Time

Ingredients

  • TO MAKE TARRAGON REDUCTION
  • 250
    ml
    French tarragon
  • 1
    large onion, chopped
  • 15
    ml
    coarse black pepper
  • 500
    ml
    wine or brown vinegar
  • SAUCE
  • 3
    egg yolks
  • 250
    g
    melted butter
  • 30
    g
    garlic, crushed
  • 25
    ml
    tarragon reduction
 

Method

 
TARRAGON REDUCTION: Boil ingredients, and simmer for half an hour until light. Process in a food processor, and keep in fridge until required. SAUCE: Process the eggs in a food processor. Drizzle in butter, then 25 ml of the tarragon reduction. Finally add the garlic.
 

Read more on: dairy
 

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