Béarnaise sauce: Stage 6

On the day of preparation, melt 100 g butter, then skim off the foam that has formed and discard it.

The goal is to obtain butter that is as clear as possible, free of the usual white impurities—which are whey—and which you’ll let settle at the bottom.

Let it cool.

Note: The correct amount of butter is about 50 g per egg yolk.