Bernaise Sauce Recipe

1. 1

   Combine the wine vinegar fresh and dry tarragon shallots and peppercorns and reduce by half.

2. 2

   Strain and leave to cold.

3. 3

   Whisk the egg yolks with the tarragon stock in a heatproof bowl placed over a pan of warm water till doubled in volume.

4. 4

   Remove from the heat and whisk in the clarified butter.

5. 5

   Season to taste with salt and cayenne pepper and add in a little lemon juice.

6. 6

   For more flavour you can add in a lime more of the stock and if the sauce is too thick add in a few drops of cool water.

* Per serving · 4 servings · Values may vary.

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