Moni's Bearnaise sauce

Ingredients for 4 servings:

• 3 eggs, including the yolk
• ¼ liter white wine
• 1 tbsp balsamic vinegar, white
• 2 tbsp tarragon, dried
• 2 spring onions (optionally 1 shallot)
• 125 g butter
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Finely slice the spring onion, including the green part, or finely dice the shallot. Bring the white wine, vinegar, spring onion, tarragon, salt, and pepper to a boil and reduce by about half (reduction). Clarify or melt the butter and let it cool slightly. In a hot water bath (do not let the water boil), beat the egg yolks with the reduction using a mixer until foamy. Gradually add the melted butter, mixing until creamy. Add more salt if desired. The Béarnaise keeps well in a water bath (on the turned-off stovetop) until ready to serve, but it should be prepared as close to the meal as possible.