Bearnaise Sauce

Ingredients

• 1/2 cup white wine vinegar
• 1/2 onion, diced
• 1 1/2 tsp Gregg's Tarragon Leaves
• Gregg's Whole Black Peppercorns, freshly ground
• 3 egg yolks
• 125g butter, melted

Method

Place vinegar, onion, Gregg's Rubbed Tarragon and Black Peppercorns in a small saucepan. Simmer until reduced by half. Strain and keep vinegar reduction.

In a blender or food processor place egg yolks and 1 - 2 tablespoons of vinegar reduction.
While motor is running add hot melted butter in a steady stream until all is added and sauce is completely blended.

Use immediately on fresh steamed asparagus, fish, steak or eggs.