Roast chicken rigatoni, Béarnaise butter

Roast chicken rigatoni, Béarnaise butter. Photograph: Alan Betson

Roast chicken rigatoni, Béarnaise butter. Photograph: Alan Betson

1 Put the shallots, red wine vinegar, pepper and tarragon stalks into a pan. Reduce the vinegar until it has nearly evaporated, then remove from the heat.

2 Put the butter into a mixing bowl, then beat for three minutes until it becomes light and fluffy.

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