Classic French Béarnaise Sauce

1. Prepare the Reduction

In a small heavy pot, combine the minced shallot, 2 tablespoons of chopped chervil, half of your chopped tarragon, a pinch of salt, a few black peppercorns, the white wine vinegar, and the dry white wine. Bring this mixture to a boil, and let it simmer gently until the liquid reduces to about 2 tablespoons.

2. Strain the Reduction

Once your reduction is ready, strain it through a fine strainer into a bowl, pressing the solids to extract all the liquid. Discard the solids.

3. Combine Yolks and Reduction

Separate the egg yolks and place them in a medium-sized nonreactive, heat-proof bowl. Whisk them together with the strained reduction, forming the base of your Béarnaise sauce.

4. Emulsify with Butter

Set up a double boiler by placing your bowl over a pot of simmering water. Whisk the yolk mixture continuously, slowly drizzling in the melted unsalted butter. If your sauce thickens too much, simply whisk in a teaspoon of warm water to adjust the consistency.

5. Final Seasoning

Finish by stirring in the remaining chopped tarragon and a pinch of cayenne pepper. Taste and adjust the seasoning with salt to your liking.