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Sauteed summer veg with béarnaise sauce
Fruit and vegetables
1
shallot
, finely chopped
3 sprigs fresh
thyme
3 sprigs fresh
tarragon
squeeze of
lemon juice
1 tbsp chopped fresh
tarragon
leaves
salt and freshly ground black
pepper
4 baby
tomatoes
, halved
1 baby green
courgette
, cut into 5 pieces
1 baby
fennel
, cut into 3 pieces
100g/3½oz
broad beans
, double podded
100g/3½oz
runner beans
, cut into 4
¼ bunch
radish
, cut in half
200g/7oz baby
potatoes
, cut into 8 pieces
1 bunch fresh
chives
, chopped
Cooking ingredients
3 tbsp tarragon
vinegar
3 white
peppercorns
, crushed
1
bay leaf
Dairy, eggs and chilled
3 free range
egg yolks
200g/7oz
clarified butter
, melted
50g/1¾oz
butter
Other
100ml/3½fl oz
white wine
100g/3½oz
peas
Back to recipe
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