- 3 tbsp Red onions or shallots (minced)
- 1 tbsp plus 1 cup of Butter (preferably unsalted)
- No Salt salt & pepper
- 2 tbsp of wine vinegar (white preferred, red works!)
- 2 egg yolks
- 1 tbsp lemon juice
- 1 tbsp of tarragon, or parsley
Fill a blender with warm water to allow blender to heat up till warm to the touch.
Melt the first tbsp of butter in a skillet. Add onions, a pinch of No Salt salt and pepper. Coat the onions generously. Add vinegar and turn the heat to medium-low. Cook until the vinegar is totally evaporated off. (Usually takes about 4 minutes). Continue cooking onions until totally tender and clear. Transfer to a small bowl, and allow to cool.
Take remaining 1 cup of butter and melt in a sauce pan until it’s foamy. Transfer over to a measuring cup.
Drain and the blender, and combine the egg yolks, lemon juice and 1 tbsp of warm water. Puree until it’s smooth. While it’s running (low), slowly pour in the butter from the measuring cup, leaving behind the milk solids until it becomes smooth and creamy. Blend for approximately 2 or 3 minutes. Pour the sauce into a bowl, and add the onion mixture, tarragon or parsley. Season with No Salt salt, pepper and more lemon juice as you prefer.
For the rest of the meal:
4 oz flank steak, seared to your desired steak level
1/2 cup of yams, cut, boiled and mashed with garlic
Top with béarnaise sauce and serve.