Bearnaise Sauce:
4 egg yolks 3 Tablespoons white wine 3 Tablespoons water 2
Tablespoons white wine vinegar 1 teaspoon dry tarragon 100
gm soft salted butter, (3oz) 3 shallots 1 bunch fresh
tarragon Salt and pepper
Combine the shallots, pepper, salt, dry tarragon and vinegar
and reduce very slowly to 1/2 the quantity then leave to
cool. Add the egg yolk and whisk thoroughly over a low heat
until thickened. Add the diced butter and stir in
thoroughly. To finish add fresh tarragon and serve on the
side of a prepared steak.
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