Classic Bearnaise

1. 1

   To make a bearnaise, combine chopped shallots, chopped tarragon, chopped chervil, peppercorns and white wine vinegar in a small pan over a medium heat. Reduce it to 60 millilitres and strain.

2. 2

   Place the yolks and reduction in a clean glass or stainless steel bowl and whisk them over simmering/steaming water until thick and pale and a ribbon forms when the whisk is lifted up. Whip in the lemon juice to stop the mix from cooking

3. 3

   Add the warm, clarified butter very slowly to emulsify it in the mix. Incorporate all of it this way but once the emulsion has started it can be added a bit quicker.

4. 4

   Season with salt and pepper. Finish by stirring in the chopped tarragon.

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