Béarnaise Sauce

Serves: to serve 2

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Ready In: 15 mins

4 - black peppercorns

1 - shallot

2 tablespoons - freshly chopped tarragon

2 tablespoons - white wine vinegar

3 - egg yolks

6 oz - unslated clarified butter (drawn butter)

¼ - lemon

- salt and pepper

1 pinch - cayenne pepper

- freshly chopped tarragon, to garnish

Crush the peppercorns, peel and finely chop the shallot and chop the tarragon. In a small pan bring the peppercorns, shallots, tarragon and white wine vinegar to the boil and reduce to about 1 tablespoon (15ml).
Remove the pan from the heat, allow to cool slightly then strain the liquid into a mixing bowl (you can discard the remaining solids). Whisk in the egg yolks and set the bowl over a pan of simmering hot water. The bowl should sit just above the water and not be immersed in it (bain marie style). Whisk the mixture over a low heat for about 5-6 minutes, or until thick and creamy so it leaves a ribbon-like trail.
Slowly add the clarified butter a little at a time, still whisking, until the sauce becomes thick and glossy. Squeeze in the juice of ¼ of a lemon, season with salt and a little freshly ground black pepper, then stir in the cayenne. Garnish with tarragon if desired and keep warm.