for 2 dl

Reduction

1 tsp	butter
1	shallot, finely chopped
1 dl	white wine
1 tbsp	lemon juice
1	bay leaf
4	white peppercorns

Béarnaise

2	fresh egg yolks
100 g	butter, melted, left to cool
½ bunch	tarragon, finely chopped
½ tsp	salt
a little	white pepper

How it's done

Reduction

Heat the butter in a small pan. Add the shallot, sauté for approx. 2 mins. Add the wine and all the other ingredients up to and including the pepper, bring to the boil. Turn down the heat, reduce the liquid to 2 tbsp, strain into a thin-sided bowl, leave to cool.

Béarnaise

Add the egg yolks to the reduction and mix well. Suspend the bowl over a gently simmering bain-marie; the bowl must not touch the water. Using the whisk on a mixer, beat the mixture until light and frothy. Reduce the heat, gradually whisk in the butter, continue to whisk until the sauce becomes creamy. Remove the bowl, mix in the tarragon, season.

Show complete recipe