Béarnaise sauce

Difficulty: Easy

Serves: 2 – 3 peopl

Ingredients:

• 100ml Elaiese Red Palm Oil
• ¼ cup White Wine Vinegar
• 3 Egg Yolks
• Salt & Pepper
• 2 chopped Shallots
• 1 tbsp Chopped tarragon. (Interchangable with parsley or chives)

Instructions:

1. Heat up the chopped shallot and tarragon with the white wine vinegar in a pot for about 3 minutes until properly infused. Then let it cool down.
2. Warm up the ELAIESE oil slightly on the stove.
3. Blend the egg yolks in a blender with the infused vinegar. It is optional to strain the vinegar if you prefer a smoother texture.
4. Drizzle in the warmed up Elaiese oil while blending as to create a smooth sauce.
5. Pour the sauce out into a bowl and add more chopped tarragon.
6. Season to taste and mix to combine.
7. Serve in a small bowl.