Summary

Ingredients

• 3 egg (s), including the yolk
• 0.25 liter ¼ white wine
• 1 tablespoon balsamic vinegar, white
• 2 tablespoon tarragon, dried
• 2 spring onions (optionally 1 shallot)
• 125 g butter
• salt and pepper

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Instructions

1. Cut the spring onion, including the green, into fine strips, alternatively dice the shallot finely. Bring the white wine with the vinegar, spring onions, tarragon, salt and pepper to the boil and reduce to about halfway. (Reduction). Clarify butter or make it liquid, let cool down a little.
2. In a hot water bath, the water must not boil, beat the egg yolks with the reduction with the mixer until a foamy mass is formed. Stir in the melted butter drop by drop, mix until the consistency is creamy. If necessary, add salt again.
3. The Bearnaise keeps very well in a water bath (on the switched off hotplate) until it is served, but it should be prepared as soon as possible before eating.