Béarnaise sauce

Ingredients for 4 servings:

• 6 tbsp white wine
• 1 tsp white wine vinegar
• some tarragon, some finely chopped leaves
• 4 peppercorns
• 1 small onion(s) (approx. 30 g), diced
• 3 egg yolks
• some salt
• 6 tbsp meat broth
• 100 g butter
• some sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

goes well with meat, fish and vegetables

Bring the white wine to a boil with the wine vinegar, tarragon leaves, peppercorns, and diced onion. Bring to a boil briefly, strain through a sieve, and let the stock cool. Whisk the egg yolks with a little salt and sugar and the meat stock. Now add the cooled stock. Whisk in a double boiler until thickened. Melt the butter. Finally, add the lukewarm mixture to the sauce, a little at a time, stirring constantly. Tip: If the sauce curdles, top up with cold (!) wine.