Béarnaise sauce (France) by Chef Raghu

Béarnaise sauce (France) by Chef Raghu

20gms Tarragon

20gms Chervil

30gms Chopped scallion

20gms Black peppercorn

30ml Tarragon vinegar

30ml White wine

1 Egg yolks

100ml Water

40gm Butter

Salt to taste

20gms Cayenne

Combine tarragon, chervil, scallions, ground pepper, vinegar, wine in sauce pan blend using mix stir. Cook over medium heat until reduced to a thick paste, stirring constantly remove from heat cool slightly. Combine egg yolks water blend well using mix stir add to seasoned paste, neating until light fluffy

Place over low heat add butter in thirds, beating well after each addition

Add salt cayenne blend well