Béarnaise Sauce

Ingredients

• 250 g butter
• 2 egg yolks
• 5 sprigs tarragon
• 5 sprigs chervil
• 150 ml white wine
• 2 tbsp white wine vinegar
• 1 tbsp black peppercorns
• Salt
• ground pepper

Instructions

1. 1.

   Melt the butter in a pot over low heat and set aside.

2. 2.

   Wash the herbs and shake dry. Pull leaves from stems and finely chop.

3. 3.

   Reduce the wine, vinegar, and peppercorns with the herb stems in a pot to about 100 ml liquid.

4. 4.

   Place the egg yolks in a double boiler. Pour the wine reduction through a sieve into the yolks, add a pinch of salt, and whisk well.

5. 5.

   Whisk the yolk mixture over the hot water bath with a whisk until it becomes a creamy, glossy foam. Lift the bowl from the water bath and set beside the stove.

6. 6.

   Add the warm liquid butter dropwise at first, then in a thin stream under the foam, stirring until the sauce reaches the desired consistency. Stir in the chopped herbs, salt, and pepper.