How to make a good béarnaise sauce?

1. Peel and finely chop shallots, put in a small saucepan with half tarragon, chervil, thyme and bay leaf. Add vinegar, white wine and salt.

2. Over low heat, let reduce until it remains 1 tablespoon of liquid. Remove from flame, and let cool.

3. While whisking, add in the reduction, egg yolks, 1 tablespoon of cold water and a few drops of lemon juice.

4. Place the pan in a bain-marie, add butter gradually, stirring constantly. When the sauce is smooth, add the rest of tarragon and chervil. Adjust seasoning if necessary. This sauce is always prepared at the last moment, and is served warm.

To complement: grilled beef or fish.

Photo credit: Sucré Salé