Béarnaise

Béarnaise sauce is a derivative of Hollandaise sauce. Its name is related to the province of Béarn, France. The difference is only in their avoring: Béarnaise uses shallot, peppercorn, white wine vinegar reduction and tarragon.

Ingredients:

300gm butter ( soft) 4 egg yolks 10ml lemon juice 40gm tarragon leaves 100ml white wine vinegar 30gm banana shallot 10gm black pepper 5gm salt