Bearnaise Sauce

1) Mix onions, vinegar, tarragon and peppercorns in a frying pan. Bring to a boil, simmer until the mixture is reduced by a third. Cool. And strain into a heatproof baking dish.

2) Add egg yolks, hold baking bowl over saucepan of simmering water. Beat mixture until creamy. Gradually fold in butter. After adding all butter, sauce should be thick and well blended. Season to taste and bring to table on the spot.

Serve with roasted, grilled steak, roast beef or pan seared salmon.

1 piece = 200 ml

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