Béarnaise sauce with organic tarragon

Ingredients

• 1 tl dragon
• 3 eierdooiers
• 150 g ongezouten (geklaarde) boter
• 3 el witte wijnazijn
• 3 el droge witte wijn
• 1 sjalot fijngesnipperd
• 1/4 citroen sap
• zeezout
• peper wit

Cook Time

1. 1
   Bring the vinegar, wine, shallot and tarragon to a boil in a small saucepan. Let reduce until approximately 2 tablespoons of liquid remain. Let cool slightly.
2. 2
   Melt the butter in another pan on low heat until completely melted. Keep warm.
3. 3
   Whisk the egg yolks in a heat-resistant bowl. Add the cooled liquid and whisk through.
4. 4
   Place the bowl au bain-marie above a pan with just-boiling water. Whisk continuously until the mixture becomes thick and creamy and you can see the bottom of the bowl.
5. 5
   Remove from heat and add the melted butter dropwise while continuing to whisk. Work slowly: adding butter too quickly will cause the sauce to break.
6. 6
   Season with lemon juice, salt and white pepper.