Classic Béarnaise sauce

This classic sauce is served with steak and chips. Try it as an alternative to salsa verde and chimichurri. It can be made about 30 minutes before serving.

Ingreadient

• ½ shallot, finely diced
• 60ml dry white wine
• 40ml white wine vinegar
• 2 British Blacktail Free Range Medium Egg yolks
• 150g unsalted butter, melted and kept warm
• 2 tsp fresh tarragon, finely chopped (about 4-5 sprigs)

Step by step

1. Put the shallot, wine and vinegar in a saucepan. Bring to the boil and cook until reduced by ½. Transfer to a heatproof bowl and set over a pan of barely simmering water (the bowl’s base should not touch the water).
2. Add the egg yolks and a pinch of salt, then whisk until it doubles in volume (3-4 minutes) and holds a figure of 8 shape.
3. Remove from the heat and gradually whisk in the butter, a little at a time. Stir in the tarragon before serving.