Béarnaise sauce

Ingredients

• 200 g of low-fat fromage blanc
• 3 egg yolks
• Three levels
• 1/2 glass of dry white wine
• 2 tablespoons of apple cider vinegar
• a few sprigs of tarragon
• salt and pepper

Slice the scallops thinly and place them in a pot with the wine and vinegar.

Bring to a boil and reduce.

Once removed from the heat, add the egg yolks.

Place the pot on the stove, while constantly stirring until the mixture thickens.

Once cooked, season with salt and pepper, then add the parsley.

Once the sauce has reached a moderate temperature, add the cheese and whip until it is smooth and consistent.