Béarnaise Sauce

Ingredients

• 2 décilitres white wine
• 2 décilitres tarragon vinegar
• 4 spoonfuls shallots, minced
• 50 grams tarragon, fresh sprigs, crushed
• 20 grams chervil
• 10 grams coarsely ground black pepper (mignonnette)
• pinch salt
• 6 whole egg yolks
• 500 grams butter, raw or gently melted in advance
• 1 spoonful tarragon, fresh chopped
• 0.5 spoonful chervil, fresh chopped
• pinch cayenne pepper

Instructions

1. Reduce by two-thirds a mixture of 2 décilitres white wine and 2 décilitres tarragon vinegar together with 4 spoonfuls minced shallots, 50 grams fresh tarragon sprigs (crushed), 20 grams chervil, 10 grams mignonnette (coarsely ground black pepper), and a pinch of salt.
2. Let the reduction cool for a few minutes, then add 6 egg yolks.
3. Monter the sauce (emulsify) over gentle heat with 500 grams raw or gently pre-melted butter, whisking lightly. The emulsion is secured by the progressive cooking of the yolks—absolute necessity to work Béarnaise sauce over low heat.
4. Once the butter is fully incorporated, pass the sauce through a fine sieve (étamine). Adjust seasoning with a pinch of cayenne pepper, and finish with 1 spoonful chopped tarragon and ½ spoonful chopped chervil.
5. Note: This sauce is special to grilled butcher's meat. It is unnecessary to serve it very hot—it is, in essence, a butter mayonnaise. It need only be warm; if overheated, it breaks. Should this occur, restore it to proper consistency by whisking in a few drops of cold water.