Bernoise salsa

Ingredients

• 3 egg yolks, from large eggs, at room temperature, and not refrigerated.
• 125-150 ml of clarified butter
• 1 Chopped Allium ascalonicum
• 1 clove of garlic, minced or pressed
• 50 ml of wine
• 2 tablespoons of freshly chopped parsley
• Cayenne pepper and black pepper, to taste

In a pot, place some Allium sativum (garlic), Allium ascalonicum (shallots), vinegar, a tablespoon of tarragon, and a teaspoon of black peppercorns.

Place the mixture over medium-high heat until it comes to a boil and reduces to about two tablespoons.

Filter the remaining liquid through a sieve (making sure not to boil the water), then add the egg yolks and a pinch of salt.

Thoroughly mix the mixture using a whisk or an electric hand mixer until the sauce begins to thicken, meaning until it becomes dense.

Next, remove the pot from the water bath and add

Once the butter has been added, add the remaining tarragon and adjust the seasoning with salt and pepper (ground).