Béarnaise Sauce

This is an amazing sauce with steak.  The flavours are not too overwhelming, so you can still taste the meat as well.

Ingredients
125 ml (½ cup) Dry white wine
30 ml (2 T) White wine vinegar
30 ml (2 T) Onion, grated
2 ml (½ t) Ground white pepper
4 sprigs Fresh thyme
2 sprigs Fresh parsley
5 ml (1 t) Dried tarragon
4 Egg yolks
230 g (1 cup) Butter, melted

Method
Combine the wine, vinegar, onion, white pepper, thyme, parsley and tarragon in a small pot. Boil over medium-high heat until the liquid is reduced to about two tablespoons. Strain vinegar reduction into a large bowl; set aside.

Fill about a quarter of a pot with water and bring to a boil, reduce the heat to low to maintain a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale yellow colour. The mixture will form ribbons when the whisk is lifted from the bowl. Once the mixture has reached this point, remove the bowl from the simmering water.

Slowly pour (thin stream) the piping hot butter into the egg mixture while continuing to whisk vigorously (See Note 1). Do not stop whisking until all the butter is fully incorporated in the egg mixture otherwise the sauce will separate. Once finished, you will have a thick and creamy sauce. Serve immediately.

Recipe notes
Note 1: Do not stop whisking to pour more butter, rather get someone to help if you can’t whisk and pour butter at the same time. This is the step where everything can go wrong, and your sauce will curdle.