Béarnaise Sauce

Instructions

1. 1

   In a small saucepan, combine the white wine vinegar, white wine, chopped shallot, 1 tablespoon of tarragon, and crushed peppercorns. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain. Strain through a fine mesh sieve, pressing on the solids to extract flavor. Let cool slightly.

2. 2

   Melt the butter in a small saucepan and keep warm (not hot).

3. 3

   Place the egg yolks in a heatproof bowl that fits over a pot of simmering water (double boiler). Add the strained reduction to the yolks and whisk constantly over the simmering water for 2-3 minutes until the mixture begins to thicken slightly.

4. 4

   Remove the bowl from heat and slowly drizzle in the warm melted butter while whisking continuously. Start with just a few drops at a time, then increase to a thin stream as the sauce emulsifies. The sauce should be thick and creamy.

5. 5

   Stir in the remaining fresh tarragon, season with salt to taste and add the cayenne pepper. If the sauce is too thick, whisk in a teaspoon of warm water.

6. 6

   Serve immediately or keep warm in the double boiler for up to 30 minutes, whisking occasionally. Do not let the sauce get too hot or it will break.