Delicious as these emulsion sauces are, calorie-conscious readers often ask whether there is a way of making them with less saturated fat.
Michel Guérard was the first great chef to address the area of healthy eating, with low-calorie gourmet food at his hotel attached to the health spa at Eugénie-les-Bains in South-west France, and this is his diet version of béarnaise sauce.
Put the chopped shallots in a small saucepan with the chopped tarragon, crushed peppercorns and white wine vinegar. Bring to the boil and reduce, stirring, to a moist purée. Sieve to remove the pepper and return to the pan.
Blanch, peel, deseed and chop the tomatoes to produce
Add the egg yolks and
Remove from the heat and add the extra-virgin olive oil in a thin stream, whisking in. Then slowly add the chicken stock, whisking all the time. Stir in the cooked tomato pulp, tomato purée, chopped chervil and season with a little salt to taste.
Keep warm and serve with all kinds of grilled meat, chicken and fish.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.