Ingredients:
3 egg yolks
1 tablespoon white wine vinegar
1 tablespoon water
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh chervil, chopped
1 tablespoon fresh parsley, chopped
1/2 cup unsalted butter, melted
Salt and freshly ground black pepper, to taste
Dash of cayenne pepper (optional)
Lemon juice, to taste
Instructions:
1⃣ In a heatproof bowl, whisk together the egg yolks, white wine vinegar, and water until well combined.
2⃣ Place the bowl over a pot of simmering water (double boiler) and continue to whisk constantly until the mixture begins to thicken slightly.
3⃣ Add the chopped tarragon, chervil, and parsley to the egg mixture, whisking to incorporate.
4⃣ Slowly drizzle in the melted unsalted butter while whisking continuously, until the sauce thickens to your desired consistency.
5⃣ Season the Béarnaise sauce with salt, freshly ground black pepper, and a dash of cayenne pepper, if using. Adjust the seasoning to taste.
6⃣ Remove the sauce from the heat and whisk in a splash of lemon juice for a bright finish.
7⃣ Serve the Béarnaise sauce immediately as a luxurious accompaniment to grilled steak, roasted vegetables, or poached fish.
8⃣ Enjoy the rich and flavorful Béarnaise sauce, adding a touch of elegance to any dish!