Sauce Béarnaise

Ingredients

• 2 décilitres white wine
• 2 décilitres tarragon vinegar
• 4 spoonfuls chopped shallots
• 50 grammes tarragon in branches
• 20 grammes chervil
• 10 grammes mignonnette
• a pinch of salt
• 6 egg yolks
• 500 grammes butter
• a point of Cayenne
• 1 spoonful chopped tarragon
• half a spoonful chopped chervil

Instructions

1. Reduce the white wine and the tarragon vinegar by two thirds with the chopped shallots, the crushed tarragon branches, the chervil, the mignonnette and a pinch of salt.
2. Let the reduction cool for a few minutes.
3. Add the egg yolks and mount the sauce over a gentle fire with the butter, raw or melted in advance, whisking lightly; the binding comes from the progressive cooking of the yolks, so the fire must stay gentle.
4. When the butter is incorporated, pass the sauce through the tammy.
5. Adjust the seasoning and heighten it with a point of Cayenne.
6. Complete with the chopped tarragon and chervil.