Bearnaise Essence

Now it was time to make a new batch of Bearnaise essence. It keeps well refrigerated for a year.

Recipe:

3 dl white wine

3 dl tarragon vinegar

1 big handful parsley

2 carrots

5 tarragon stems

5 thyme stems

2 laurel leaves

50 g horseradish

15 shallots

1 tsp peppercorns

½ lemon

1 tsp Atamon

Rinse the vegetables and and wash the herbs thoroughly. Slice the horseradish, carrots and lemon. Cook everything except Atamon at low heat for ½ hour. Filter in coffee filter Add Atamon. Pour in glass bottles/jars and keep it refrigerated.

Gets better when stored for a while.

The white wine I used was our own apple wine made in 2012:

At the same time I made a new tarragon vinegar for next years Bearnaise essence. l

It is just some tarragon stems in vinegar:

Danish