Béarnaise Sauce

1. Combine Ingredients and Reduce

Start by combining the minced shallot, chopped chervil, 2 tablespoons of chopped tarragon, a pinch of salt, and a few black peppercorns in a small heavy pot. Add the white wine vinegar and dry white wine. Bring this mixture to a boil and let it cook until the liquid reduces to about 2 tablespoons.

2. Strain the Mixture

Once reduced, strain the mixture into a bowl, pressing down on the solids to extract as much liquid as possible. Discard the solids left in the strainer.

3. Whisk and Emulsify

Separate the egg yolks into a medium-sized nonreactive heat-proof bowl and add the strained reduction to them. Place this bowl over a pot of hot, but not boiling, water. Begin whisking the egg yolk mixture and slowly drizzle in the melted butter. As you whisk, you'll notice the sauce thickening and emulsifying into a smooth, velvety texture.

4. Finish and Season

If the sauce becomes too thick, you can thin it out with a teaspoon of warm water until the desired consistency is reached. Finally, stir in the additional 1 to 1.5 tablespoons of chopped tarragon and a pinch of cayenne. Taste the sauce and add more salt if needed.

5. Serve

Serve the Béarnaise sauce immediately, or keep it warm by placing the bowl over warm water or storing it in a warmed thermos.