Bearnaise sauce

Bearnaise sauce is one of those sauces that you should learn by heart. Simple to make and delicious with red meat steak and chips, for example.

Ingredients for four

4 yolks 2 shallots (or yellow onion) 1 dl water + 4 tbsp white wine vinegar OR 1 tbsp white wine vinegar and 1 dl white wine + 1 tbsp white wine.1 teaspoon sugar 1 pinch of white pepper 100g butter 1 teaspoon dried tarragon

Let the butter soften in the room.

In a saucepan, bring the water and vinegar to the boil. Peel and chop the onions in the saucepan. Bring to the boil so that half of the liquid is absorbed. Strain out the seasoning.

Add water to the bottom of the pan and start cooking. Separate the yolks in a metal bowl and place the bowl over the boiling kettle to make a water bath. Beat the texture of the eggs to break them. When they start to break, add the flavouring broth to the sauce. Whisk vigorously.

Once the mixture is smooth, start adding the butter a little at a time. Whisk vigorously and when all the butter is incorporated, season the bearnaise sauce with dried radicchio, white pepper, sugar and salt.

Let the bearnaise sauce stand for a while to thicken.

At the end of the whisking process, add the butter.