Bearnaise Sauce

Thought I would put the Bearnaise sauce recipe we made up here. Only because we left out half the fancy ingredients (you can't get fresh tarragon, chervil or shallots in most NZ supermarkets) so it's a real store cupboard recipe but it worked and tasted good.


Ingredients:


1 tablespoon finely chopped red onion (should have been shallot)
1 tablespoon dried tarragon
Sprig of thyme
Piece of bay leaf
2 1/2 to 3 tablespoons white wine vinegar
Salt Pepper
1 egg yolk
125g butter


Method:


Cut 125g butter into small pieces. Leave it at room temperature


Put the onion, tarragon, thyme, bay and vinegar in a saucepan (I've left out the thyme and bay and it still tasted good). Reduce volume by about 2/3. Mix the egg yolk with 1 tablespoon water (just room temp water from tap). Remove pan from heat and place over hot water (a bain marie), add egg and water mixture to vinegar and herbs and whisk until thickened. Then start adding butter, slowly, one cube at a time to start then faster once you progress a bit. Add all the butter. Season with salt, pepper, more tarragon if needed. Voila!

Another terrible photo - but the Steak Bernaise was fab