Homemade Bearnaise sauce

Step 1/3

• 2 shallots
• 5 g tarragon
• 5 g chervil
• 1 bay leaf
• 1 tsp mustard seed
• 1 tsp black peppercorn
• 80 ml white wine
• 1 tbsp white wine vinegar
• ½ tbsp sugar
• salt

• knife
• cutting board
• pot (small)

Slice unpeeled shallot into large pieces. Pluck and finely chop half the tarragon and all of the chervil. To a saucepan, add bay leaf, remaining whole tarragon leaves, mustard seed, peppercorns, white wine, white wine vinegar, sugar, salt, to a pot and bring to boil, then keep simmering until reduced by half.

Step 2/3

• 250 g butter
• 4 egg yolks

• heatproof bowl
• sieve
• liquid measuring cup
• whisk

Add butter to another saucepan and let melt. Set up a double boiler over simmering water, add strained vinegar mixture and egg yolks. Whisk vigorously until thickened and doubled in volume. Slowly add in butter and keep stirring until silky.

Step 3/3

Remove from heat, stir in chopped herbs and serve with red meat, fish, asparagus, and more! enjoy!

Enjoy your meal!