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Bearnaise Sauce

ingredients

makes 1/2 pint (300 ml)
2 tablespoons tarragon vinegar
2 tablespoons white wine vinegar
1/2 small onion
2 eggyolks
1/3 - 1/2 cup (75 - 100 g) 3 - 4 oz butter
salt and black pepper

method

1. Put the vinegars and finely chopped onion in a small saucepan ; boil steadily until reduced to 1 tablespoon. Strain and set aside to cool.

2. Add the egg yolks and whisk well with a balloon whisk.

3. Place the bowl over a pan of hot water and continue whisking. Gradually add the softened butter, whisking until the sauce thickens and all the butter has been added.

4. Season and serve.

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