Bernaise Sauce

1-2 finely chopped shallots a little tarragon tarragon

Prepare shallots, wine vinegar, white wine, tarragon, parsley and chervil until the liquid is reduced to 3 tbsp. Then pass through a sieve. Heat butter until it foams. Put in a container and clarify butter. (only the fat is used). Prepare water bath, the water must not touch the inner saucepan and not bubbling, but just gently bubbling. Separate 3 eggs, add the egg yolks to the inner saucepan. Stir well with 3 tbsp. water. Stir until the mixture is light yellow and creamy. It must not stick to the rim or bottom of the pan. Then gradually add the butterfat, starting with a drop at a time and then adding it in a thin stream. Always stir well and only add more butterfat when the alloy is repeatedly uniform.

Be careful not to let it curdle ! When the butterfat is used up, season sauce with salt, pepper and juice of one lemon.

For the Bearnaise sauce, now leisurely fold in the herb stock and season with a few fresh herbs at the end (not the cooked ones).

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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