Classic Béarnaise sauce — aromatic accompaniment for steak

• egg yolks↗2
• cayenne pepper↗дрібка
• vinegar with tarragon↗1 ч. л. tsp
• butter↗125 г g
• fresh tarragon↗невелика упаковка

Step-by-step instructions

1. 1

   Place the yolks in a mini‑blender, add salt, black pepper and a pinch of cayenne pepper, then pour in the vinegar with tarragon.

2. 2

   Thinly slice the stems and leaves of the tarragon separately. In a pan melt the butter, add the minced stems and bring to a gentle boil so the butter becomes aromatic.

3. 3

   Turn on the blender and, while blending, slowly drizzle in the hot melted butter. When the sauce becomes smooth and thick, remove it from the blender, add the tarragon leaves, stir, season to taste and serve with steak.