Sauteed summer veg with béarnaise sauce recipe
 Learn how to make a béarnaise sauce and enjoy it alongside seasonal vegetables that are pan-fried to perfection. 100ml/3½fl oz white wine 3 tbsp tarragon vinegar1 shallot, finely chopped 3 white peppercorns, crushed 3 sprigs fresh thyme 3 sprigs fresh tarragon1 bay leaf 3 free range egg yolks 200g/7oz clarified butter, meltedsqueeze of lemon juice1 tbsp chopped fresh tarragon leavessalt and freshly ground black pepper 100ml/3½fl oz white wine 3 tbsp tarragon vinegar 1 shallot, finely chopped 3 white peppercorns, crushed 3 sprigs fresh thyme 3 sprigs fresh tarragon 1 bay leaf 3 free range egg yolks 200g/7oz clarified butter, melted squeeze of lemon juice 1 tbsp chopped fresh tarragon leaves salt and freshly ground black pepper 4 baby tomatoes, halved1 baby green courgette, cut into 5 pieces1 baby fennel, cut into 3 pieces100g/3½oz broad beans, double podded100g/3½oz peas100g/3½oz runner beans, cut into 4¼ bunch radish, cut in half200g/7oz baby potatoes, cut into 8 pieces50g/1¾oz butter 1 bunch fresh chives, chopped 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 peas 100g/3½oz runner beans, cut into 4 ¼ bunch radish, cut in half 200g/7oz baby potatoes, cut into 8 pieces 50g/1¾oz butter 1 bunch fresh chives, chopped Method To make the béarnaise sauce, add the white wine and tarragon vinegar into a saucepan along with the shallot, peppercorns, thyme, tarragon sprigs and bay leaf. Bring to the boil then lower the heat and simmer until the liquid has reduced to about 1 tablespoon. strain and set aside.Place a glass bowl over a saucepan of simmering water and add the reduction and eggs. Whisk in the egg yolks over a gentle heat to a ribbon stage (this is when you take the whisk out and drizzle the mix to see if it leaves a trace on top), then slowly drip in the melted clarified butter and whisk constantly until thick. Season with salt and black pepper. Add the lemon juice then stir in the chopped tarragon and keep warm.To make the sautéed summer veg, bring a large pan of salted water to the boil and blanche the vegetables, then drain and set aside.Sauté the blanched vegetables in a frying pan over a medium heat with the butter, then add 100ml/3½fl oz warm water, and cook for 3–4 minutes. Throw in the chives and mix. To serve, put the vegetables into a serving plate and spoon over the béarnaise sauce. To make the béarnaise sauce, add the white wine and tarragon vinegar into a saucepan along with the shallot, peppercorns, thyme, tarragon sprigs and bay leaf. Bring to the boil then lower the heat and simmer until the liquid has reduced to about 1 tablespoon. strain and set aside. To make the béarnaise sauce, add the white wine and tarragon vinegar into a saucepan along with the shallot, peppercorns, thyme, tarragon sprigs and bay leaf. Bring to the boil then lower the heat and simmer until the liquid has reduced to about 1 tablespoon. strain and set aside. Place a glass bowl over a saucepan of simmering water and add the reduction and eggs. Whisk in the egg yolks over a gentle heat to a ribbon stage (this is when you take the whisk out and drizzle the mix to see if it leaves a trace on top), then slowly drip in the melted clarified butter and whisk constantly until thick. Season with salt and black pepper. Add the lemon juice then stir in the chopped tarragon and keep warm. Place a glass bowl over a saucepan of simmering water and add the reduction and eggs. Whisk in the egg yolks over a gentle heat to a ribbon stage (this is when you take the whisk out and drizzle the mix to see if it leaves a trace on top), then slowly drip in the melted clarified butter and whisk constantly until thick. Season with salt and black pepper. Add the lemon juice then stir in the chopped tarragon and keep warm. To make the sautéed summer veg, bring a large pan of salted water to the boil and blanche the vegetables, then drain and set aside. To make the sautéed summer veg, bring a large pan of salted water to the boil and blanche the vegetables, then drain and set aside. Sauté the blanched vegetables in a frying pan over a medium heat with the butter, then add 100ml/3½fl oz warm water, and cook for 3–4 minutes. Throw in the chives and mix. Sauté the blanched vegetables in a frying pan over a medium heat with the butter, then add 100ml/3½fl oz warm water, and cook for 3–4 minutes. Throw in the chives and mix. To serve, put the vegetables into a serving plate and spoon over the béarnaise sauce. To serve, put the vegetables into a serving plate and spoon over the béarnaise sauce.