Béarnaise Sauce

Ingredients

• 1/4 cup white wine vinegar
• 1 small shallot, peeled and minced
• 1/2 tsp freshly cracked black pepper
• 1 tbsp plus 1 tsp chopped tarragon leaves, divided
• 2 egg yolks
• 12 tbsp unsalted butter, melted
• Kosher salt, to taste
• Splash of lemon juice, optional

Instructions

1. Put the vinegar, shallots, black pepper, and 1 tablespoon of tarragon leaves into a small saucepan and set over medium heat. Bring just to a boil, then reduce heat to a simmer until only a few tablespoons of liquid remain, approximately 5 minutes. Remove from heat and set aside to cool.
2. Fill a small saucepan with an inch or two of water and set over medium-high heat to boil.
3. Put the cooled shallot-and-tarragon mixture into a metal mixing bowl along with a tablespoon of water and the egg yolks, then whisk to combine.
4. Turn the heat under the saucepan of water down to its lowest setting and place the bowl on top of the pan, making sure it does not touch the water directly. Continue to whisk the yolks until they thicken, approximately 5 to 7 minutes. You should just about double the volume of the yolks.
5. Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally so as not to overcook the eggs. Taste the sauce and season with salt. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of hot water. Add the remaining teaspoon of tarragon leaves and serve.