BERNAISE SAUCE

1 small shallot or small onion, finely chopped
3 tablespoons fresh tarragon, finely chopped, or 1 heaped teaspoon dried
8 tablespoons white wine vinegar
2 medium egg yolks
100 – 120 g salted butter
squeeze of lemon juice
salt
freshly ground black pepper

In a saucepan, place the shallot, tarragon, vinegar and 3 tablespoons of cold water.
Simmer gently until the liquid has reduced by half.
Place the egg yolks in a liquidiser and add the shallot mixture. Blend until smooth.
In a saucepan or microwave, melt the butter until it is bubbling.
With the liquidiser on, carefully pour in the hot butter a little at a time to form a thick, yellow sauce.
Taste and adjust seasoning. Add a squeeze of lemon juice and stir in the remaining tarragon. Pour into a warm sauce jug.
After use place in an airtight container in the fridge.
The sauce will return to a butter texture and is great to place a dollop over hot steak.

Note:
You can store it up to 3 weeks.

Photo and recipe: Werner Foot