Bearnaise Sauce

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BBC Good Food
Nutrition per serving    (USDA % daily values)
CAL
216
FAT
73%
CHOL
73%
SOD
3%

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Ingredients for 4 servings

Freshly ground black pepper

1 small shallot, finely chopped

3 tbsp white wine vinegar

In a saucepan, place the shallot, half the tarragon, the vinegar and 3 tablespoons of cold water. Simmer gently until the liquid has reduced by half.

Squeeze of lemon juice

100 g unsalted butter

1 pack fresh tarragon, finely chopped

2 medium egg yolks

Salt

Place the egg yolks in a liquidiser and add the shallot mixture. Blend until smooth. In a saucepan, melt the butter until it is bubbling. With the liquidiser on, carefully pour in the hot butter a little at a time to form a thick, yellow sauce. Taste and

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