Bernaise Sauce Recipe

• 400 ml dry white wine
• 175 ml white wine vinegar small bunch fresh tarragon minced good healthy pinch dry tarragon
• 2 x shallots minced good healthy pinch crushed black peppercorns
• 6 x egg yolks
• 150 ml clarified butte hot
• 1 x salt and cayenne pepper
• 1 x juice of 1/4 lemon

1. Combine the wine vinegar fresh and dry tarragon shallots and peppercorns and reduce by half.
2. Strain and leave to cold.
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. Remove from the heat and whisk in the clarified butter.
5. Season to taste with salt and cayenne pepper and add in a little lemon juice.
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.
7. Serves 4

white wine, white wine vinegar, shallots, egg yolks, salt, lemon

Taken from cookeatshare.com/recipes/bernaise-sauce-83607 (may not work)