Reduce:
3 tablespoons Vinegar.
One Shallot finely chopped.
Six whole Peppercorns.
Three or four healthy stalks of Tarragon.
In a saucepan, until they become one tablespoon.
Take one glass bowl and place in a saucepan of simmering water.
In bowl, place two egg yolks and one and a half tablespoon wholegrain mustard.
Add reduced vinegar and slowly add 125 grams of soft butter, whilst whisking hard.
That's it.
Emma. Not a very good cook. Over.
xx
p.s. God, I should post some pics to go with recipe blogs huh? But I didn't take any for when Iz made this Bernaise sauce with some steaks. Myumyum.
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