Alive and Cooking

Thistle Honey Bearnaise

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250g melted unsalted butter
100ml white wine vinegar
½ shallot, chopped
2 tbsp honey (I used thistle)
4 egg yolks
½ bunch tarragon, torn


Pour the vinegar into a small saucepan, add the shallot and half of the torn tarragon, bring to a boil and reduce by half, take off the heat, stir in the honey, then pour through a strainer and set aside to cool.
Place the egg yolks into a large stainless steel bowl over a pot of boiling water, and whisk until the egg yolk starts to thicken then pour in the honey vinegar reduction and whisk.
Keep whisking and gradually drizzle in the melted butter until the sauce is thick and glossy
Stir through the remaining tarragon and serve.

Thistle Honey Bearnaise