Page 80 - YC Cooking School

Sauce

Melt the butter in a saucepan.
Place a stainless steel bowl over a pot of gently simmering water and add the
egg yolks and béarnaise reduction.
Whisk until the egg is cooked and the mixture is at the ribbon stage (when the
mixture pours off the whisk in a ribbon-like strand).
Remove from heat and slowly whisk in the melted butter, little by little.
Once the sauce has thickened to your desired consistency, add the chopped
tarragon and season with salt.

© Recipe copyright of Peter Goffe-Wood

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