Easy Bearnaise Sauce

Pure Butter 150g - 5.3 Oz

Egg Yolks 3 pcs

White wine vinegar 1 tbsp

Grated or finely chopped yellow onion 1 tbsp

Salt 2 krm

Freshly ground white pepper 1/2 krm

Finely chopped fresh parsley 3 tbsp

Finely chopped fresh tarragon 1.5 tbsp or 1.5 tsp dried tarragon

Pour egg yolks and vinegar into a tall mixing bowl.

Melt the butter and let it bubble but not color.

Pour the hot butter in a thin stream into the bowl while mixing/whisk .

Do not bring the sediment(Bottom white ).

Season with onion, salt, pepper, parsley and tarragon.

Tips

Want it more yellow use a little Tumeric, more spicy add a 1/2 spoon Sriracha sauce