Cold Bearnaise sauce with butter

200 g butter

1/2 dl (0.2 cups) white or red wine vinegar

1/2 dl water (0.2 cups)

1 small shallot (finely chopped)

a few drops of tabasco (if desired)

3 tbsp dried tarragon

4 egg yolks

2 dl Canola oil (0.85 cups) and more tarragon, chopped parsley .

Instruction

1. Melt the butter and set it aside until it has cooled to room temperature.

2. Pour vinegar, water, chopped shallots and a few drops of tabasco into a pan, boil and reduce until there is about 3 tablespoons left (in this case 1/2 dl).

Set aside to cool and stir in the dried tarragon, let it stand and infuse until the butter has reached room temperature.

3. Beat the egg yolks (make sure it’s like whipped cream consistency) and slowly pour in the Canola oil, when it starts to thicken you can increase the speed.

4. Beat in the butter, but do not pour in the white that is on the bottom. Now it will be quite thick.

5. Whisk in the vinegar mixture, then it will be a little more runny.

6. Season with salt and pepper, add more tarragon if you like, I also like to add chopped parsley and . If you want more acid, sprinkle in a little more vinegar.