Classic Béarnaise Sauce

1. Prepare Reduction

Combine the dry white wine, white wine vinegar, stems of the tarragon and chervil (if using), the roughly chopped shallot, and the whole black peppercorns in a small saucepan. Bring this mixture to a simmer and let it cook until it reduces to about 1.5 tablespoons of liquid. This should take about 15 minutes.

2. Strain Reduction

Once the liquid has reduced, strain it through a fine-mesh strainer into a small bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible.

3. Combine Reduction with Egg Yolks

In a cup that fits the head of your immersion blender, combine the strained wine reduction with the egg yolks and a pinch of Kosher salt. Set this aside while you melt the butter.

4. Melt Butter

Melt the unsalted butter in a small saucepan over medium heat until the foaming subsides. Transfer the hot melted butter to a 1-cup liquid measuring cup to make it easier to pour.

5. Emulsify Sauce

With your immersion blender running in the cup containing the wine reduction and egg yolks, slowly stream in the hot melted butter. The heat from the butter will cook the egg yolks, creating a thick, creamy emulsion.

6. Season and Serve

Season the sauce with Kosher salt to taste, then whisk in the finely minced tarragon and chervil leaves. If you're not serving the sauce immediately, keep it warm in a small lidded pot for up to an hour.