Soz if the vids are in French; I'm french speaking...

Just know this: wine is the white liquid; red liquid is vinegar, shallots is things that look like onions; eggs, herbs are mostly tarragon, pepper and salt ... Look at the way the heating is used.. eggs must never cook... Mixing well is important...

Anyway, these "white" sauces are great with fish, meat, or with "riced cauliflower" or whenever a sauce is needed...

Note: use red wine and reddish vinegar if you want a "brownish" sauce; and white wine and vinegar if white is the colour. Filter the sauces if you like or not.

Myself, I add sauté mushrooms and green onions to the mix at the end. Sometime.. I add grated Parmesan cheese...

I don't know how to find an english version of this french cuisine; but I'm sure you have enough to succeed. Once again (never use flour when you make a sauce; flour tastes bad and is bad for your health - no need for it when you know how to make a "fine cuisine sauce".

The thing is that these lowcarb sauces are "fine cuisine" (NEVER USE FLOUR)...

VIDEOs Below__

Bearnaise:

http://www.marmiton.org/pratique/te...-bearnaise.aspx

Beurre Blanc:

http://www.marmiton.org/pratique/te...urre-blanc.aspx