Béarnaise sauce à la Mike

Ingredients for 4 servings:

• 150 g butter
• 3 egg yolks
• 6 tbsp balsamic vinegar
• 6 tbsp water
• 1 onion(s)
• ½ tsp sugar
• 1 tbsp tarragon
• 2 tbsp chervil
• 1 tsp pepper (steak pepper)
• 2 tsp broth, clear
• 3 tbsp balsamic vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Since I don’t like wine in my food, here is a delicious variation without wine

Finely chop the onion and simmer in a small saucepan with 6 tablespoons of balsamic vinegar, tarragon, chervil, pepper, and sugar for about 30 minutes. Then pour the liquid through a sieve into a container and let it cool. Melt the butter over low heat, keeping the stovetop temperature as low as possible. Place the egg yolks and clear broth in a metal bowl and whisk briefly. Once the liquid has cooled, add it to the egg yolks and heat the bowl in a double boiler (on high heat). Now add the melted butter a few drops at a time, whisking continuously until about half the butter remains. Stir another 3 tablespoons of balsamic vinegar into the mixture, followed by the rest of the butter. Constant whisking is important. You should also pay attention to the desired consistency, which can be influenced by either butter or vinegar. I’ve never had a sauce curdle using this method. I recommend cooking this recipe with dark balsamic vinegar; this resulted in a mixture that resembles chocolate pudding. A medium-rare steak with this sauce is a dream.