Name: Béarnaise sauce
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 250.00 ml fresh tarragon; 1.00 onion large, chopped; 15.00 ml freshly ground black pepper course; 500.00 ml wine or brown vinegar; 3.00 eggs just the yolks; 250.00 g butter melted; 30.00 g garlic cloves, crushed; 25.00 ml tarragon reduction

Recipe Disclaimer

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Ingredients (8)

TO MAKE TARRAGON REDUCTION

250.00 ml	fresh tarragon
1.00	onion — large, chopped
15.00 ml	freshly ground black pepper — course
500.00 ml	wine — or brown vinegar

SAUCE

3.00	eggs — just the yolks
250.00 g	butter — melted
30.00 g	garlic — cloves, crushed
25.00 ml	tarragon — reduction

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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.