37 Eugénie Béarnaise Sauce 2

Main Ingredients

• 2 egg yolks
• 5 tablespoons cold water
• 2 tablespoons

1. Put the shallots, tarragon, crushed peppercorns and vinegar in one of the two small pans. Bring them to the boil and reduce until you have a moist purée. Allow to cool.
2. In the second small pan, cook the tomatoes until all their liquid has evaporated.
3. Add the cold water and the two egg yolks to the reduction in t