This Sunday I made salmon with Béarnaise sauce. The salmon was just pan-fried. For the sauce, I used the recipe from Julia Child’s Mastering the Art of French Cooking on page 84-85. The Béarnaise sauce was very, very hard to make. It took me at least 5 tries (and well over a dozen eggs) to get the flavor correct and the texture somewhat close to the correct texture, but it was still very far off. In the sauce, there was wine vinegar, white wine, shallots, and tarragon. hardest part is regulating the temperature of the eggs so they don’t scramble while heating up the sauce. Even though I was not able to make the sauce with the right consistency, it was still delicious. One day I want to retry it and get it perfect. It will be worth the effort.