Pave de Boeuf 🥩

Béarnaise Sauce Ingredients 1 shallot, thinly sliced 50ml white wine vinegar 50ml white wine 5 sprigs thyme 1 bay leaf 6 black peppercorns 12 sprigs tarragon 2 egg yolks 200ml clarified butter Method Add the sliced shallot to a small saucepan with a little oil and sauté until translucent. Try not to let the shallots take on any colour. Add the white wine vinegar, six sprigs of tarragon, thyme, bay leaf, and peppercorns. Stir well and reduce by half. Add the white wine, stir again, and continue reducing by half. You should end up with roughly 50ml of liquid. Strain the reduction and set it aside to cool to room temperature. Place a small saucepan of water over medium heat so it’s just simmering. Place the egg yolks in a bowl and set the bowl over the pot of simmering water, along with 25ml of your vinegar reduction. Whisk well until the egg yolks have doubled in size and turned a pale yellow colour. Remove from the heat, place a towel underneath the bowl to keep it steady, and slowly stream in the clarified butter while whisking constantly. Check for seasoning. If it needs more acidity, add a little more of the vinegar reduction, and season with salt. Finely chop the remaining tarragon and stir it through the sauce. Keep the sauce at room temperature, or slightly warmer (such as near an oven), until ready to serve. Note: this sauce doesn’t keep well in the fridge, as it’s likely to split.