Béarnaise Sauce

• 115 g/ 4 oz unsalted butter
• 60 g/ 2

Melt the butter in a pan over a low heat.

At the same time, boil the shallots with the vinegar and peppercorns until reduced to about 1 tablespoon.

Pass through a sieve into a food processor and add the egg yolks and salt. Turn on at full speed and slowly pour the butter through the