Bearnaise sauce

Ingredients

6	Egg yolks
400 ml	Clarified butter (hot)
¼ bunch	Tarragon (chopped)
¼	Lemon (juiced)
1 pinch	Cayenne pepper
100 ml	Bearnaise reduction
	Salt (to taste)

Method

1.      Heat up the reduction & whisk onto the egg yolks.

2.      Over a pan of simmering water whisk the egg yolks to the ribbon stage being careful not to scrabble them.

3.      Remove from the heat & slowly whisk in the hot clarified butter as if making a mayonnaise, (if the mixture becomes tight & stiff add a little hot water to loosen up as it will take more butter this way)

4.      When all the butter has been incorporated add the chopped tarragon & season with the cayenne, salt & lemon juice, (the sauce must be kept warm at all times).