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Bearnaise Sauce  Veg  HT   ACC    15mins

Hot   Vegetarian    Herbs  Savoury Sauces   Accompaniment   Gluten Wheat Free



150g/5oz Butter

1 tbsp Finely Chopped Shallots

4 White Peppercorns, crushed

2 tbsp White Wine Vinegar

4 tbsp Water

2 Egg Yolks

2 tbsp Finely chopped Fresh Parsley

1 tbsp Finely chopped Fresh Tarragon




1. Melt the butter in a small pan and set aside.


2. In another pan, place the onion, peppercorns, vinegar and 2 tablespoons of the water. Bring to the boil and continue to boil until most of the water has evaporated.


3. Add the remaining 2 tablespoons of water to the onions, stir well then strain and discard the onion if desired.


4. Return the strained mixture to the pan and place over another larger pan of very hot water. The water should be touching the pan but not boiling.


5. Add the egg yolks to the strained mixture and whisk gently then add the melted butter, a very little at a time, whisking continuously.


 6. Stir in the parsley and tarragon. Serve hot.


Serve with roast fillet of beef.





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Key techniques required to make this recipe


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