Béarnaise Sauce

200ml

	80g unsalted butter
	2 golden shallots, finely diced
	2 teaspoons white wine vinegar
	2 teaspoons lemon juice
	2 large egg yolks
	60ml thick (double/heavy) cream
	2 teaspoons tarragon leaves, finely chopped
	salt and pepper, to season
	small pinch of Espelette pepper (see Note)

Espelette pepper, also known as Piment d’Espelette, is a mildly spicy pepper variety from the Basque region of France.

It is commonly used to add flavour and heat to dishes instead of black pepper, particularly in French cuisine.

1.	Melt the butter in a saucepan over a medium heat.
2.	Add the shallot and cook for 2–3 minutes until it is soft and translucent.
3.	Add the vinegar and lemon juice, turn off the heat and stir together.
4.	Mix the egg yolks and cream in a bowl, then slowly whisk into the onion mixture until emulsified and thickened.
5.	Add the tarragon, then season with salt and pepper.
6.	Add the Espelette pepper.
7.	This will keep in an airtight container in the fridge for up to 2 weeks.

This is an edited extract
from Meatsmith by
Andrew McConnell and
Troy Wheeler published
by Hardie Grant
Books. Photography
© Mark Roper 2023.