Bernaise Sauce

By vegar

My Kitchen Rules

Ingredients

• 60 ml (1/4 cup) tarragon vinegar
• 1 eschalot, finely chopped
• 1 tsp dried tarragon
• 1/2 tsp whole peppercorns
• 3 egg yolks
• 250 g cold butter, cut into 2cm cubes
• 2 tbs finely chopped fresh chervil
• Lemon juice, to taste

Preparation

Step 1

place vinegar, eschalot, tarragon and peppercorns in a small saucepan over medium heat and simmer for 3-4 minutes or until reduced to 1 tbs. Strain and discard solids, then cool completely.
Whisk egg yolks and cooled reduction in a heatproof bowl over a saucepan of simmering water until thick and frothy. Add butter, 1 cube at a time, whisking constantly until thick and combined. Remove from heat. Stir through chervil and season with salt and pepper. Add a little lemon juice, if desired.