Chili-flavored béarnaise sauce
- 4 4 egg yolkegg yolks
- 2 tsp 2 tsp white wine vinegar
- ¼ tsp ¼ tsp onion powder
- 1 1 red chili pepper, deseeded and finely choppedred chili peppers, deseeded and finely chopped
- 1 tsp 1 tsp tomato paste
- 10 oz. 300 g butter
- salt and pepper
- Crack the eggs and separate the egg yolks into a heat-resistant bowl. Save the egg whites for something else, for example a tortilla bread.
- Mix white-wine vinegar, onion powder, chili and tomato paste in a separate small bowl.
- Melt the butter in a saucepan without letting it turn brown.
- Slowly beat in the butter one drop at a time into the egg yolks and continue to whisk, increase the pace into a thin stream as the sauce thickens. Continue to whisk until all the butter has been added. The white milk protein that has accumulated at the bottom of the pan should not be included.
- Add the vinegar and tomato mixture. Stir together, salt and pepper to taste. Serve immediately.
A béarnaise sauce will separate if it gets too hot. The safest way to prevent this is to use a double boiler: Simmer water in a pot and remove from the heat. Add just enough water so that you can lower the bowl with the finished béarnaise sauce into the pot without letting the hot water touch the bowl.