Béarnaise Sauce – stand mixer – 2 mins and WOW:p

Ingredients

• 3 egg yolks
• 1 tsp lemon or lime juice
• 1.5 Tbsp White wine Vinegar
• 80 gr salted butter
• 1 Tsp tarragon leaves – I can only get dried here

Steps

1. Put everything APART from butter into a becker that can hold your stand mixure with the Flat blending blade. make sure ALL is room temp and not cold – including the eggs.
2. Heat the butter in a covered jug or mug (I cover with clingfilm) and heat on medium for 1-2 mins – I swirl it after 1 min. it should all be melted and the sides quite hot to the touch.
3. Put the stand mixer into first container and blend then while still blending add the hot butter and lift up and down slightly to combine all. it should be nice and thick – you can amend qtty butter to make thicker or more runny. Pour into a jug and serve immediatly – with Steak. fish. eggs. WOW ANYTHNG:) lol