Béarnaise Sauce

Serves: 10

Ingredients

• 6 tbsp tarragon vinegar
• 6 tbsp dry white wine
• 2 small shallots, finely chopped
• 140ml Millac Gold
• 8 medium egg yolks
• 60g Lakeland Dairies Butter, chilled and diced
• 4 tbsp freshly chopped tarragon leaves
• salt & freshly milled white pepper

Method

Pour the vinegar and wine into a small pan and stir in the chopped shallots. Cook over a medium heat for 3-4 mins until the liquid has reduced by half.

Strain the mixture into a heatproof bowl (or the top of a double boiler) and add the Millac Gold and egg yolks. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water.

Stir constantly with a wire whisk until the mixture begins to thicken.

Gradually add the Lakeland Dairies Butter, whisking after each addition until the sauce is thick and creamy. Stir in the chopped tarragon leaves and season to taste.

Serve with sizzling steaks or chops, beef, lamb or pork. Alternatively, pour over lightly steamed young vegetables, roast vegetables or poached eggs.

Note: This sauce can be reheated gently in a bowl over a pan of simmering water, or in the top of a double boiler.