1. Chop the shallots and tarragon in the mini bowl (4-5 pulses).
2. Transfer to a small, thick-bottomed saucepan and add the vinegar, salt and pepper.
Reduce* by half over a lower heat.
3. Pour this reduction back into the mini bowl. Add the egg yolks and pulse 3 times.
4. Add the butter, cut into dice. Pulse 8 times or until the sauce reaches the desired
consistency.
Chef’s tip: delicious with grilled red meat.
1. Make the mayonnaise according to the recipe on p.28.
2. Add all the other ingredients. Pulse 5-6 times or until the mixture is smooth.
Chef’s tip: a classic accompaniment for prawns and avocados.
Béarnaise sauce
Cocktail sauce
Preparation: 10 min Cooking: 10 min
Preparation: 10 min
100g butter
50ml cider vinegar
2 egg yolks
2 shallots
2 sprigs tarragon
Salt & pepper
1 bowl of mayonnaise
1 tbsp tomato ketchup
1 tbsp port or cognac
1 tsp Worcestershire sauce
1 tbsp thick crème fraîche
2 drops Tabasco
®
1 bowl1 bowl
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