Bernaise sauce

1.Préparation

2.Melt the butter in a bain-marie to obtain clarified butter.

3.In a sauté pan, combine white wine, vinegar, onion, tarragon, and crushed pepper.

4.Reduce the mixture slowly by three-quarters, then cool and let it infuse.

5.Add the egg yolks to the reduction and whisk to create a smooth, foamy sabayon.

6.Gradually incorporate the clarified butter while whisking continuously.

7.Strain the sauce through a fine chinois, pressing gently.

8.Add the remaining tarragon and adjust seasoning.