For 4 people
For 4 people
Pour the white wine and vinegar into a saucepan, add the chopped shallots, then the finely cut cutter cut
Pepper and salt
Leave on the fire so that the liquid reduces and until only 45 milliliters left
Pour into a bowl, put in a double boiler and whisk the remaining liquid with the egg yolks, until a frothy and thick mixture is obtained
Remove from heat, add the melted butter by pouring it in thin net, while continuing to whisk
Add a tarragon branch
Salt, pepper
If the Béarnaise sauce is too consistent, add a little hot water, and continue to whisk
Reserve the sauce at room temperature pass it in a double boiler for a few moments before serving.
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