The most important thing when making a Sauce Bearnaise is to have as few temperature differences as possible. So make sure to take your egg yolks out of the fridge in good time and make sure you have melted the butter in advance so the temperature has had time to drop significantly.

Start by melting the butter in a small saucepan over low heat and pour it into a small jug. You need clarified butter for the dish, i.e., the white sediment should be discarded. If you get some of the white sediment in, it's not a big deal.

Separate your eggs, so the yolks are in one bowl and the whites in another. You can use the whites for a meringue or to add a little extra to an omelet.

When it comes to assembling the sauce, there are several options in our world - directly in a small, heavy-bottomed saucepan on the stove, in a bowl over a water bath, or in a kitchen machine with a heating element (e.g., Thermomixer or Monsieur Cuisine édition plus).

In this recipe, we've chosen to do it in a small, heavy-bottomed saucepan on the stove over very low heat.

In general, there's a rule of thumb when making these egg-based sauces: Whisk, whisk, and whisk. Keep whisking vigorously - all the time. It's hard work, but it's worth it :-)

Whisk together the essence and egg yolks until they foam and thicken.

Afterward, the butter should be added slowly - again, while whisking vigorously. Keep going for a few minutes until the sauce is finished. Finally, add the chopped tarragon (we always use a mix of fresh and dried), white pepper, salt, and cayenne pepper. Optionally, adjust with extra tarragon and lemon juice to taste.

The sauce is ready to serve and should be eaten immediately.

It's best served in a small saucepan that has been in the water bath to help keep the sauce at the right temperature for a bit longer. There's a risk of the sauce getting too warm if it remains in the pan that was on the stove.