Béarnaise Sauce

Ingredients

• 2 Shallots Finely Chopped
• 1 Tablespoon Chopped Tarragon
• 1 Tablespoon Snipped Chervil (parsley can be used, but reduce to 1/2 Tablespoon)
• Sprig of Thyme
• Bay Leaf
• 2 Tablespoons White Wine Vinegar
• 2 Tablespoons White Wine
• 1 egg yolk
• tiny pinch of flour
• 2 ounce finely diced butter
• 1-2 drops lemon juice
• salt
• freshly milled pepper

Directions

Put shallots, 1/2 the tarragon, and chervil, the thyme, bay leaf, vinegar, wine and a pinch of salt in a small saucepan and boil until reduced to 3/4 tablespoon.

Remove from heat, strain and leave to cool for a minute.

Add the reduction, 1/2 tablespoon of cold water and the egg yolk to the top of a double boiler. Whisk constantly over hot but not boiling water. Add the butter a few pieces at a time and whisk until smooth before adding more butter. When the sauce is thick, add the rest of the tarragon, chervil, lemon juice and salt & pepper to taste.

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