Béarnaise Sauce
A source of healthy fats and vitamins, this sauce enriches dishes with a rich flavor and aroma thanks to tarragon and chervil. Ideal for improving digestion and adding sophistication to meat dishes.
In a saucepan, combine dry white wine (45 g), wine vinegar (45 g), finely chopped red onion (40 g), tarragon sprigs (8 g), and chervil (5 g). Reduce over medium heat until the volume drops by about two thirds.
Strain the aromatic base and cool slightly. Whisk egg yolks from eggs (60 g) with 20 g cold water until pale and foamy, then mix with the reduction.
Set the bowl over a water bath and whisk until the mixture starts to thicken. Remove from heat and gradually whisk in softened butter (120 g), spoon by spoon.
Add a little chopped tarragon, table salt (2 g), and white pepper (1 g). Serve warm with meat, fish, or vegetables.
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