Béarnaise sauce

25 g chopped shallots
30 ml white wine vinegar
1 tsp chopped tarragon
200 g butter, cut into cubes
3 medium egg yolks
2-3 tbsp water
1.5 tsp finely chopped tarragon
1 tsp finely chopped chives
sea salt to taste
freshly ground pepper to taste


In a pan, put shallots, vinegar, and 1 tsp of tarragon. Heat until it starts to bubble and then keep on boiling on medium heat until it reduces, and 1,5 tbsp is left. Take off the heat and let it cool. Strain.

In the meantime, melt butter on medium heat. When melted and hot, skim off the milk solids. 

Place egg yolks in a narrow cup or blender bowl or a blender cup. Add vinegar and blend for 4-5 seconds. Then, blending all the time, slowly add the hot butter. Adding it slowly is crucial. You should have a thick sauce when all the butter has been added. Add water, if necessary, starting with 1 tbsp, and blend to loosen the sauce.

Add tarragon, chives, salt, and pepper, and mix in (NOT BLENDING). Leave aside.