Sauteed summer veg with béarnaise sauce
Learn how to make a béarnaise sauce and enjoy it alongside seasonal vegetables that are pan-fried to perfection.
Ingredients
For the béarnaise sauce
- 100ml/3½fl oz white wine
- 3 tbsp tarragon vinegar
- 1 shallot, finely chopped
- 3 white peppercorns, crushed
- 3 sprigs fresh thyme
- 3 sprigs fresh tarragon
- 1 bay leaf
- 3 free range egg yolks
- 200g/7oz clarified butter, melted
- squeeze of lemon juice
- 1 tbsp chopped fresh tarragon leaves
- salt and freshly ground black pepper
For the sautéed summer veg
- 4 baby tomatoes, halved
- 1 baby green courgette, cut into 5 pieces
- 1 baby fennel, cut into 3 pieces
- 100²µ/3½´Ç³ú broad beans, double podded
- 100²µ/3½´Ç³ú peas
- 100²µ/3½´Ç³ú runner beans, cut into 4
- ¼ bunch radish, cut in half
- 200g/7oz baby potatoes, cut into 8 pieces
- 50²µ/1¾´Ç³ú butter
- 1 bunch fresh chives, chopped
Method
To make the béarnaise sauce, add the white wine and tarragon vinegar into a saucepan along with the shallot, peppercorns, thyme, tarragon sprigs and bay leaf. Bring to the boil then lower the heat and simmer until the liquid has reduced to about 1 tablespoon. strain and set aside.
Place a glass bowl over a saucepan of simmering water and add the reduction and eggs. Whisk in the egg yolks over a gentle heat to a ribbon stage (this is when you take the whisk out and drizzle the mix to see if it leaves a trace on top), then slowly drip in the melted clarified butter and whisk constantly until thick. Season with salt and black pepper. Add the lemon juice then stir in the chopped tarragon and keep warm.
To make the sautéed summer veg, bring a large pan of salted water to the boil and blanche the vegetables, then drain and set aside.
Sauté the blanched vegetables in a frying pan over a medium heat with the butter, then add 100ml/3½fl oz warm water, and cook for 3–4 minutes. Throw in the chives and mix.
To serve, put the vegetables into a serving plate and spoon over the béarnaise sauce.
