Sauteed summer veg with béarnaise sauce

By Matt Tebbutt
From Saturday Kitchen

Ingredients

Béarnaise Sauce

• White wine: 100ml / 3½ fl oz
• Tarragon vinegar: 3 tbsp
• Shallot: 1, finely chopped
• White peppercorns: 3, crushed
• Fresh thyme: 3 sprigs
• Fresh tarragon: 3 sprigs
• Bay leaf: 1
• Free range egg yolks: 3
• Clarified butter: 200g / 7 oz, melted
• Lemon juice: squeeze
• Chopped fresh tarragon leaves: 1 tbsp
• Salt and freshly ground black pepper: to taste

Sautéed Summer Veg

• Baby tomatoes: 4, halved
• Baby green courgette: 1, cut into 5 pieces
• Baby fennel: 1, cut into 3 pieces
• Broad beans: 100g / 3½ oz, double podded
• Peas: 100g / 3½ oz
• Runner beans: 100g / 3½ oz, cut into 4
• Radish: ¼ bunch, cut in half
• Baby potatoes: 200g / 7 oz, cut into 8 pieces
• Butter: 50g / 1¾ oz
• Fresh chives: 1 bunch, chopped

Method

Béarnaise Sauce

1. In a saucepan, combine:
   • White wine
   • Tarragon vinegar
   • Shallot
   • Peppercorns
   • Thyme
   • Tarragon sprigs
   • Bay leaf
2. Bring the mixture to a boil, then reduce heat and simmer until the liquid reduces to about 1 tablespoon.
3. Strain the reduction and set aside.
4. Create a double boiler by placing a glass bowl over a saucepan of simmering water.
5. Add the strained reduction and egg yolks to the glass bowl.
6. Whisk the mixture over gentle heat until it reaches the ribbon stage. (To test: lift the whisk and drizzle the mixture – it should leave a visible trace on the surface.)
7. Slowly drizzle in the melted clarified butter, whisking constantly until the sauce thickens.
8. Season with salt and black pepper.
9. Add lemon juice and stir in the chopped tarragon.
10. Keep the sauce warm until serving.

Sautéed Summer Vegetables

1. Bring a large pan of salted water to a boil.
2. Blanch all vegetables briefly, then drain and set aside.
3. In a frying pan over medium heat, sauté the blanched vegetables in butter.
4. Add 100ml/3½fl oz of warm water and cook for 3-4 minutes.
5. Add chopped chives and mix well.

Serving

1. Arrange the sautéed vegetables on a serving plate.
2. Spoon the warm béarnaise sauce over the vegetables.