Béarnaise — Reduction, Sabayon, Mounting

Ingredients

• 90ml white wine vinegar
• 2 shallots, minced fine
• 6 fresh tarragon sprigs
• 3 fresh chervil sprigs
• 1 fresh peppercorn (or 2 crushed)
• 3 egg yolks, room temperature
• 120g unsalted butter, clarified, 49°C
• 10ml water
• 15ml fresh tarragon, finely chopped
• Salt and Tellicherry pepper, to taste

Method

1. 1
   Combine vinegar, shallots, tarragon sprigs, chervil, and peppercorn in heavy saucepan; reduce over medium heat to 15ml syrupy essence, 6–8 minutes. Strain; discard solids and cool to 35°C.
2. 2
   Whisk egg yolks with cooled reduction and water in heatproof bowl over gentle simmering water (65–70°C), whisking constantly until pale and thick, 3–4 minutes.
3. 3
   Remove from heat; slowly drizzle in warm clarified butter while whisking, adding first 30ml dropwise to establish emulsion.
4. 4
   Continue whisking in remaining butter in thin steady stream; sauce will thicken.
5. 5
   Fold in fresh tarragon; season with salt and Tellicherry pepper; serve at 49°C.