- 3 large egg yolks
- 300g clarified butter
- 4 tbs white wine vinegar
- 6 white peppercorns
- 1 shallot peeled and diced
- 1 blood orange
- 1 tsp chopped tarragon
To make the gastric put all the ingredients into a pan and boil to reduce to 2 tbs. Strain through a sieve into a bowl.
I use a Bayne marine to melt the butter when melted. turn off heat and drizzle in the egg yolks whisking constantly. Add slow and mix well, we want the heat of the butter to cook the eggs but also keep it a smooth sauce.
To make the sauce, blitz the egg yolks in a food processor then add the butter in a drizzle, whisking continuously. Add the gastric, season.
To transform into a béarnaise sauce, add 2 tbs of chopped fresh tarragon.
To transform into a maltese add the juice and zest of blood orange.