How to make sauce bearnaise

Boil 150ml water in a cooking pan and place a frying pan on top.

Break two eggs for the egg yoke in the frying pan. ( This is for 4 people or meals.)

Add 1 spoon of white wine per egg in the frying pan with the eggs and butter.

Add 2 spoons of vinegar per egg in the frying pan with the eggs and wine.

Heat the ingredients au bain marie and mix everything up until it's sturdy. (+- 3 min)

Add 40g of butter per egg in the frying pan with the eggs.

Add the tarragon, pepper and salt to finish it up.