Specifications

Béarnaise sauce

Serves 4

1 shallot, peeled and quartered

tbsp pepper corns

1 tbsp vinegar

Pinch salt

1 large egg yolk

75g butter, melted

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Place the shallot and pepper corns in the work bowl and process using the ‘GRIND’ switch until the pep-

per is ground. Place the mixture into a saucepan along with the vinegar and salt and simmer until reduced

by half.

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Place the egg yolk and hot pepper corn mixture into the work bowl and mix using the ‘CHOP’ switch and

a pulse action. Pour in the melted butter and process continuously until combined.

Tip: If the vinaigrette is too thick, add 1- 2 tsp of cold water through the lid.