Bearnaise sauce: the easy recipe

Peel and finely chop the shallot. In a saucepan, bring half of the vinegar, white wine, chopped shallot, tarragon, chervil, and pepper to a boil. Let it reduce over low heat until very little liquid remains. Allow to cool before adding the egg yolks.

Off the heat, add the egg yolks and salt to the mixture, then stir continuously until the mixture becomes frothy.

To finish, complete the sauce by adding the butter in pieces off the heat while continuously whisking the mixture. Adjust the seasoning if necessary and add the remaining vinegar. Set aside at room temperature and briefly return to a double boiler while whisking to warm it up just before serving.