Béarnaise
sauce by Chef Raghu
100ml
melted butter
4 egg
yolks
3 tbsp.
white wine vinegar
1
lemon juice
10gms
capers
30gms
chopped shallot
1 parsley
1 tbsp.
chopped tarragon
Salt
to taste
10gms
Cayenne pepper
Place
butter in a medium glass bowl, and melt in the microwave, about 30 seconds on
High. Whisk in the shallot, white wine vinegar, egg yolks, heavy cream and
lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne
pepper; mix well.
Return
to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until
smooth every 20 to 30 seconds
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