This is a classic French sauce and it's traditionally made with a vinegar-based reduction flavoured with shallots, tarragon and chervil, enriched with egg yolks and butter! A simple substitution of Lemon Myrtle for the tarragon and chervil gives a stunning result. This classic Bearnaise sauce is divine with seafood, eye fillet, asparagus spears, egg dishes (it's the sauce on top of Eggs Bearnaise or Eggs Florentine), chicken or even just over some lovely steamed veggies.
Whisking in the eggs is the part that can be tricky - but prac5tice makes perfect - and this is so good you'll want to eat it by the spoonful! This will keep chilled in the fridge for up to 7 days. Let the sauce come to room temperature before using.
To make 1 1/2 cups (375 ml}
1/4 cup (65ml) good white wine vinegar
2 chopped shallots (or 1/4 onion chopped)
2 teaspoons (4 g) Lemon Myrtle (dried herb)
1/2 teaspoon cracked black pepper
3 egg yolks
155g unsalted butter, melted
Tasmanian Pepper Salt to taste
pinch of Mountain Pepper or white pepper to taste
Place the vinegar, shallots, Lemon Myrtle and cracked black pepper in a small stainless steel saucepan and bring to the boil. Keep on the boil until the volume reduces by about a half. This won't take long.
Pour into a clean stainless steel bowl and allow to cool to tepid.
Place the bowl of cooled liquid over a saucepan half filled with water that has already reached a gentle simmer, and using a balloon whisk, add the egg yolks to the vinegar mix.
Tricky bit! Whisk the egg yolks constantly until they thicken. The mixture shoud end up thick but also light and fluffy.
Add the melted butter gradually - don't be impatient as this is important - whisking continuously until completely incorporated. Season with the salt and pepper.
Tip: If the mixture becomes too thick, the temperature is too high. so turn the heat down and add a few drops of water. If the egg mixture is frothy but won't thicken, the temperature needs to be increased. If the mix 'splits" use a hyand held stick mixer the bring it back.