Suits all phases – Serves 4
2 tsp white-wine vinegar
2 pinches onion powder
2 Tbsp fresh finely-chopped tarragon
4 egg yolks, at room temperature
300 g butter
Salt and pepper
- Mix vinegar, onion powder and tarragon in a small bowl.
- Place the egg yolks in a small heat-resistant bowl and whisk with a hand mixer until smooth.
- Melt the butter in a sauce pan or microwave oven. Add the butter carefully into the yolks while continuing to whisk. Increase the speed when the sauce begins to thicken. (The white milk protein collected at the bottom of the melted butter should not be included.)
- Whisk in the vinegar and the spices, and season with salt and pepper to taste. Keep the sauce warm by placing the bowl in a hot water bath until ready to serve.
Serve with steak cooked to your liking and a generous salad.