Béarnaise sauce

How to make it

1. 1

   Prepare the base

   Beat the egg yolks until pale. Melt the butter in an enamelled pot and add the yolks.

2. 2

   Whisk over a water bath

   Set the pot in a water bath, or in a larger pot filled with cold water, and place it over the heat. Whisk constantly while adding the stock and the essence little by little.

3. 3

   Thicken and serve

   Whisk until the sauce thickens, and season with salt. The sauce goes well with both roast meat and fried fish.