French Bearnaise Sauce
|Tarragon vinegar||60 Milliliter (4 tablespoons)|
|Peppercorns||6 , crushed|
|Shallot||1 , chopped|
|Butter||4 Ounce, melted and cooled (125 gram)|
Simmer the vinegar, peppercorns, shallot and bay leaf together until the liquid is reduced by half.
Strain and cool.
Beat the egg yolks lightly in the top of a double boiler over simmering water.
Gradually stir in the strained vinegar.
Add the butter, in small pieces, stirring constantly until the sauce thickens.
Season with salt and pepper.