Béarnaise sauce for steak
- Few sprigs of tarragon
- 4 peppercorns
- 1 shallot, chopped
- 1 bay leaf
- 4tsp white wine vinegar
- 3 egg yolks
- 75g unsalted butter, melted
Pick the leaves from the tarragon. Chop and set aside. Put the stalks (or ¼tsp dried tarragon, if you can't find fresh) in a pan with the peppercorns, shallot and bay leaf.
Add the white wine vinegar and 50ml water and bring to the boil. Simmer for 4-6 mins, until reduced by half. Strain and set aside to cool.
Put a glass bowl over a pan of just-simmering water. Add the egg yolks and 1tsp water and beat gently. Add the cooled vinegar and whisk for 2 mins or until light and frothy.
Whisking constantly, slowly drizzle in the melted butter. If the sauce splits as it thickens, add a splash of hot water and keep whisking.
Stir the reserved chopped tarragon leaves (or another ¼tsp dried tarragon) into the sauce. Season with freshly ground black pepper before serving.