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Béarnaise Sauce or Bertram Sauce

4 servings

Ingredients

• 1 tbsp shallots, finely chopped
• peppercorns (a few)
• tarragon (a couple of stems)
• 1 cup wine vinegar
• 5.5 pcs egg yolks
• 0.5 l bouillon
• 250 g butter
• tarragon, finely chopped (for serving) (a little)

Instructions

1. Boil one tablespoon of finely chopped shallots with a few peppercorns and a couple of tarragon stems in a cup of wine vinegar.
2. Once the vinegar has reduced by half, strain it through a sieve.
3. Whisk five to six egg yolks with half a liter of bouillon and continue to whisk in a double boiler, gradually adding 250 grams of butter.
4. Finally, pour in the strained vinegar and continue whisking until the sauce is cooked and thick.
5. Add finely chopped tarragon just before serving.

Modernized from a treasured 19th-century German cookbook.