Part 6/11:
A pivotal component of the meal is the Béarnaise sauce, known for its tricky preparation. The sauce originates from a complex reduction of vinegar, wine, and herbs, and the commentary airily navigates the steps while still emphasizing the meticulous attention required to prevent splitting. There is a feel of camaraderie as the narrator acknowledges the trials and tribulations of mastering this delicacy, drawing parallels to the experience of chefs in a busy kitchen.