Ingredients
| 10 whole black peppercorns |
| 60 ml white wine vinegar |
| 60 ml dry white wine |
| 2 large shallots (peeled and finely chopped) |
| 3 tbsp tarragon |
| 2 tbsp chervil |
| 3 whole egg yolks |
| 125 g butter |
| 1 tbsp tarragon (fresh; finely chopped; extra) |
| 2 whole passionfruit |
| 1 pinch salt |
| 1 pinch black pepper |
Preparation
Read full directions on Manu's Menu at https://www.manusmenu.com/passion-fruit-bearnaise-sauce
