Béarnaise Sauce

Ingredients

• 30 ml tarragon vinegar
• 30 ml sherry vinegar
• 1 shallot
• 2 egg yolks
• 75–100 g butter
• to taste salt
• 1 tablespoon tarragon
• 1 tablespoon parsley

Steps

1. Put the vinegars, shallot, and herbs in a small saucepan.
2. Simmer until reduced to 1 tablespoon.
3. This is the flavorful glaze.
4. Strain and set aside to cool.
5. Add the egg yolks and whisk until the ribbon stage with a balloon whisk.
6. Place the bowl over a pan of hot water (a double boiler) and continue whisking.
7. Gradually add the melted butter, whisking until the sauce thickens and all the butter has been added.
8. Season and serve.