Bearnaise Sauce

• 3 tbs tarragon vinegar
• 1 tsp shallots, minced
• 4 peppercorns, crushed
• a few tarragon leaves
• 4 egg yolks
• 1/2 cup butter, at room temperature
• kosher salt to taste

Directions:

• In a small sauce pan,  combine 3 tbs tarragon vinegar, 1 tsp shallots, crushed peppercorns and a few tarragon leaves.
• Simmer until  the liquid has reduced to half.
• Strain and add 1 tbs cold water.
• Beat 4 egg yolks in the top of a double boiler (not over water)
• Add herb liquid.
• Bring a small amount of water to a simmer in the double boiler.</li>
• Have 1/2 cup butter at room temperature.
• Add a tbs of the butter at a time to the egg mixture, combining after each addition. (3 tbs total) combine until smooth.
• Continue adding remaining butter, in small amounts, stirring constantly, till the sauce is smooth and thick.
• Remove from heat and salt to taste, then add 1 tsp fresh tarragon.