The traditional sauce par excellence for beef. A childhood memory: roast beef with béarnaise sauce and French fries.
Step 1. Melt the unsalted butter cut in pieces in a double boiler, without stirring.
Step 2. Leave off the heat for 10 minutes, remove the foam with a spoon.
Step 3. Filter the melted butter in a container without transferring the end that should be disposed off.
Step 4. Wash the herbs. Peel and chop the shallots.
Step 5. Boil the stems and half of the leaves of the chopped herbs with the shallots, white wine, vinegar and pepper, until the mixture has reduced.
Step 6. Remove the stems, and add the egg yolks while whisking over medium heat until you obtain a frothy cream.
Step 7. Pour the butter in a thin stream while whisking without forcing. Season with a little salt and the rest of the finely chopped herbs.
Step 8. Keep warm until ready to serve.