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Guinness Béarnaise




Source of Recipe


Chef Ruairi O'Morachain


List of Ingredients




4 egg yolks
8 oz Kerrygold Butter
1 lemon
1 pint Guinness or Irish Stout
2 shallots
½ oz fresh herbs
4 tbsp. vinegar
10 black peppercorns
1 bay leaf
½ oz. honey
t.t salt
t.t pepper, cayenne


Recipe



Separate egg yolks from the eggs. Melt the Kerrygold Butter in a saucepan. Pour vinegar in saucepan. Add sliced shallots, bay leaf, crushed peppercorns and some fresh herbs. Bring to the boil and simmer for 30 minutes, remove from heat and rest. Reduce the Guinness to a thick paste add in a tsp. of honey.

Place egg yolks in a bowl. Add water and whisk until frothy. Work the egg yolks over a heated pot of water. Keep whisking until the eggs start to cream and go thick. Remove from the heat and slowly add the Kerrygold melted butter. Add in the reduction at different stages and until the sauce is a smooth consistency. Add in the Guinness and honey and season to taste. Finish the sauce with a squeeze of lemon and cayenne pepper.