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Bearnaise Sauce - Sun, 11th Oct 2009
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Good meat + good bearnaise = happy wife. Therefore happy me. This is my tried-and-true recipe, all but bulletproof. I've been asked for it on numerous occaisions, so here 'tis. It's not quite the traditional one (eg. Garlic???) but it works for me.

Needs  
  Fresh tarragon 30 ml tarragon vinegar
  1 shallot, finely sliced 1/2 clove garlic, sliced
  20 ml water 1-2 egg yolks, depending on size
  lemon juice 200gm butter
  salt, to taste  
     

Combine shallot, garlic, vinegar, water, sugar and salt in a small pot and bring to the boil. Reduce by half, then strain and discard the solids. Remove from the heat, and whip in the egg yolks, in a mixing bowl. Using a bain-marie, cook gently, constantly whipping, while adding the butter, a small amount at a time, waiting until the previous lump has melted before adding the next. If the mixture 'breaks' just add a little more egg yolk to restore the emulsion. When all the butter is in, continue cooking until a thick consistency is achieved. Freshen with salt and lemon juice, then serve immediately.


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