for 2 dl

Reduction

1 dl	white wine
1 tbsp	herbal vinegar
1	shallot, finely chopped
3	parsley stems
4	white peppercorns, crushed
1	bay leaf

Hollandaise sauce

2	fresh egg yolks
100 g	butter, cut into pieces, cold
¼ tsp	Worcestershire sauce
	Tabasco sauce, to taste
	salt, to taste

Béarnaise sauce

2 tbsp

tarragon, finely chopped

How it's done

Reduction

Bring the wine to the boil in a pan along with all the other ingredients up to and including the bay leaf. Turn down the heat, reduce the liquid to approx. 2 tbsp, strain into a thin-sided bowl, leave to cool.

Hollandaise sauce

Add the egg yolks to the reduction and mix well. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Beat the mixture with a whisk until light and fluffy. Reduce the heat, gradually add the butter while stirring, continue to stir until the sauce becomes creamy. Remove the bowl, season.

Béarnaise sauce

Mix the tarragon into the hollandaise sauce.

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