Béarnaise

Hollandaise with the vinegar reduction rebuilt around tarragon and shallot. The sauce for grilled beef, and the reason anyone learns emulsions.

30 g — shallot

10 g — tarragon

60 ml — white wine vinegar

60 ml — dry white wine

1 pinch — cracked black pepper

3 pc — egg yolk

180 g — clarified butter

3 g — salt

Simmer the shallot, half the tarragon stalks, vinegar, wine and pepper until only two tablespoons remain. Strain and cool to lukewarm.

Whisk the yolks into the reduction over steaming water until they ribbon, then take the bowl off and add the warm butter in a thread exactly as for Hollandaise.

Finish with the remaining tarragon leaves, chopped at the last moment. Chopped early, tarragon turns grassy and bruises the sauce.

Grilled steak, lamb chops, thick white fish, asparagus.