Hollandaise and Béarnaise sauce my way

Ingredients for 4 servings:

• 125 g butter
• 3 egg yolks
• 3 tbsp vegetable stock
• 1 dashes lemon juice
• Salt
• Cayenne pepper
• 6 tbsp white wine
• 1 tbsp white wine vinegar
• 1 shallot(s), roughly diced
• ½ bunch tarragon, finely chopped
• 1 sprig(s) chervil, finely chopped

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Clarify the butter. To do this, melt the butter in a small saucepan. Carefully skim off the foam and carefully pour the fat through a fine sieve into a suitable container. Make sure that the whey stays in the pan and does not mix back with the butter. Discard the whey. Heat the egg yolks, stock, and lemon juice with a pinch of salt and cayenne pepper over a bain-marie or very carefully on a well-adjustable stovetop to approximately 40°C, whisking continuously. Now slowly add the melted butter, which should be about the same temperature, without stopping whisking. When all the melted butter is used up, the sauce should have a wonderfully creamy consistency. Season again with salt and pepper and serve with asparagus, other vegetables, or fish. To make the Béarnaise, first reduce the white wine with the wine vinegar, shallot, and half of the herbs to a third of its original volume, strain, cool to 40°C, and then proceed as for the hollandaise. Finally, add the remaining half of the herbs to the sauce, which is perfect for serving with lightly roasted meats.