Bearnaise sauce

Ingredients

• Egg yolk

  Raw, fresh

  2 large yolk (separated from white) or 34g

• White wine

  Alcoholic beverage, table

  ⅓ fl oz or 10g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Tarragon

  Spices, dried

  2 tbsp, leaves or 4g

• Butter

  Unsalted

  19 ¹⁵⁄₁₆ tbsp or 283g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. 1 Crack the eggs and separate the egg yolks into a heat-resistant bowl. Save the egg whites for something else, for example a tortilla bread.
2. 2 Mix white-wine vinegar, onion powder and tarragon in a separate small bowl.
3. 3 Melt the butter in a saucepan without letting it turn brown.
4. 4 Slowly beat in the butter one drop at a time into the egg yolks and continue to whisk, increase the pace into a thin stream as the sauce thickens. Continue to whisk until all the butter has been added. The white milk protein that has accumulated at the bottom of the pan should not be included.
5. 5 Add the vinegar and tarragon mixture. Stir together, salt and pepper to taste. Serve immediately.
6. Recipe by: Anne Aobadia (source: https://www.dietdoctor.com/recipes/bearnaise-sauce)