The béarnaise

Preparation time: 30 min

• For the béarnaise

  Melt the butter slowly, let buttermilk falling a the bottom, use only the top part. In a pan, sweat the shallots, add the vinegar and the terragon stemps, let it reduce. Add the white wine reduce again and strain it. In a bowl on a bain marie, put the reduction and the egg yolks, wisk it until it gets really foamy, and continue wisking by adding the clarified butter gently, finish with salt, pepper and the chop terragon.