Today, I wanted to try one of the emblematic sauces of French gastronomy, the Bernaise sauce. And for this occasion, I decided to use the recipe for the legendary French chef Auguste Escoffier.br Ingredients:br 100 g white winebr 100 g white vinegar (or tarragon vinegar)br 10 g chervilbr 20 g tarragonbr Salt and pepperbr 4 to 5 peppercornsbr A pinch of saltbr 3 egg yolksbr 250 g butter (Yes, it’s a rich sauce 🤣)br Tips:br -Reduce the wine and vinegar by half, then let it cool slightly before adding the egg yolks.br -Add the butter gradually.br -Prepare the sauce over very low heat and serve lukewarm.