Bearnaise sauce! Alert: this recipe uses a LOT OF PANS but it is GOOOD The recipe he used was from a cook book called In Love with Paris: Ingredients: 1 shallot 2 sprigs tarragon 1/2 cup white wine 3tbsp white wine vinegar 5 peppercorns 7 oz butter 3 egg yolks 1-2 pinches of sugar 1-2 squeezes of fresh lemon juice Peel and dice your shallot Bring shallot, wine, vinegar and peppercorns to a boil in a small sauce pan and reduce by half Dice the butter and melt in a separate saucepan, bring to a boil and continue to boil for 5-10 mins until butter clarifies In a third sauce pan bring water to a boil to a depth of about 2-3 cm Pour the egg yolks into a stainless steel mixing bowl then sieve the white wine mixture onto them thoroughly squeezing out the diced shallot Double boil the egg / wine / vinegar mixture so the bowl does not come into contact with the water Beat the egg mixture with a whisk until thick and foamy Mix the warm butter into the egg foam very slowly, mix in terragonn and lemon juice #dinnermenu #frenchcooking #recipe #datenight #cooking #cookingathome #contentcreator #lifestyle #recipeideas #bearnaise #steakrecipe