Sauce Béarnaise

03 — Method

1. Make the reduction: put the tarragon vinegar, white wine and chopped shallots in a small saucepan.
2. Add the cracked pepper and half the tarragon and reduce by half over high heat.
3. Strain the reduction through a fine sieve to remove the shallots and herbs, then let it cool slightly.
4. Set up a double boiler: bring water to a bare simmer in a medium saucepan.
5. Whisk the egg yolks with the cooled reduction in a stainless steel bowl and set over a pan of simmering water.
6. Whisk constantly for 5 minutes until pale and creamy, then drizzle in the warm clarified butter.
7. Add the rest of the chopped tarragon, the cayenne and salt; taste, adjust and serve right away.