Bearnaise sauce v1.0

• Enough for 4 probably

• Needs tarragon, not basil, not dill.
• Ideally would use a processor but can also be achieved with a fork and some determination

• 2 egg yolks
• pinch cayenne
• 1t tarragon vinegar (or white whine vinegar)
• 125g butter
• 3-4T tarragon, finely chopped (also chop stalks but leave separate)

1. Process egg yolks with salt, pepper, cayenne and vinegar
2. Melt butter in a pan
3. Add chopped tarragon stalks and bring to a simmer (don't brown)
4. Slowly add butter to egg, tempering