Béarnaise Sauce

Ingredients for 4

• 150ml White Wine

• 20ml White Wine Vinegar

• 1 Shallot

• 1 Clove Garlic

• 4 Egg Yolks

• Fresh Tarragon

• 200g Salted Butter

• Few Peppercorns

Directions

• 

  Step 1

  Place the Wine and Vinegar in a saucepan with the shallot finely chopped and garlic chopped or crushed. Add the stems of the tarragon from the bunch, roughly chopped along with a few tarragon leaves. Place on heat and reduce until you have about 50ml of liquid remaining, do not burn.

• 

  Step 2

  In a Sous Vide bag add the egg yolks, cubed butter.

• 

  Step 3

  Using a fine sieve, strain the tarragon / Wine reduction into a pot, press the solids to make sure your get all the flavour and liquid into the pot. Then add the liquid to the sous vide bag with the yolks and butter.

• Step 4

  Seal bag and put in the preheated water bath for 1 hour

• Finishing Steps

• Step 0

  Finely chop the remaining tarragon leaves

• Step 1

  Remove sauce from bath and empty the contents into a blender... or use a stick blender

• Step 2

  Blend until smooth and fully emulsified, if too thick... add some water a little at a time, blending whilst adding.

• Step 3

  Add the chopped tarragon and taste, season as required.

• Step 4

  Serve immediately or you can put it in a pre warmed vacuum flask to keep warm for a couple of hours

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