Bearnaise Sauce

Boil down diluted vinegar with peppercorns and peeled, finely chopped onion. Strain through a sieve.

Whisk soup with yolks.

Whisk yolk mixture in water bath until creamy.

Drop onion mixture and melted butter alternately into yolk mixture.

Finely chop chervil herb and parsley.

Mix herbs, lemon juice, salt and bertram powder into the sauce.

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