Béarnaise sauce

By Food24 September 10 2014
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Ingredients (7)

10 g tarragon — dried or fresh
1/4 cup shallots — finely chopped
10 ml white wine vinegar
6 egg yolks
250 g butter — clarified, melted
salt and freshly ground black pepper
lemon juice
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In a saucepan combine the tarragon, shallots, and vinegar over a medium-high heat.

Bring to a simmer and allow to reduce by half.

Remove from heat and set aside to cool.

In a food processor blend the egg yolks and vinegar reduction together.

With the blender running, gradually add the butter in a slow steady stream until emulsified.

Season with salt, pepper and a squeeze of lemon juice.

Recipe reprinted with permission of Chef Pieter de Jager of Leopard’s Leap.

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