Béarnaise sauce with clarified butter

Ingredients

• 3 large, fresh eggs at room temperature
• 125 to 150 ml of clarified butter
• 1 chopped shallot
• 1 clove of garlic, minced or pressed
• 50 ml of white vinegar
• 2 tablespoons of finely chopped fresh tarragon
• 1 teaspoon of black peppercorns
• salt
• Cayenne pepper

In a small saucepan, combine the garlic, shallot, vinegar, 1 tablespoon of tarragon, and peppercorns. Bring to a simmer over medium heat, reducing the liquid until only 2 tablespoons remain.

Strain this mixture into a bowl placed over a water bath, ensuring it doesn’t boil. Add the yolks and a pinch of salt.

Stir until the sauce thickens, then remove from the heat.

Pour evenly distribute the melted butter, drizzle it in slowly while continuing to whip.

Add the remaining tarragon, salt, and cayenne pepper. Serve warm.