Bearnez (Bearnaise, Bernaise) sauce recipe

Chop the onion into rings. Put in a saucepan with vinegar, bay leaf, 1 branch of tarragon and black peppercorns. Cook until the vinegar evaporates and 1 tablespoon remains. Pass the material through a fine mesh strainer and set aside. Whisk the butter in a bowl until soft. In a separate heat-resistant bowl, whisk the egg yolks. Add 1 tablespoon of butter and onions cooked in vinegar to the eggs. Place the container with all the ingredients on the double boiler and place it on the stove. While mixing quickly, add the butter little by little on the other hand. When the eggs are cooked and the mixture is creamy, take the bain-marie from the heat. Add red pepper, chopped tarragon and if necessary, a little more salt and serve without waiting. Enjoy your meal…