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1
Place the white wine, white-wine vinegar, shallots, 2 tablespoons tarragon, and the peppercorns in a small saucepan set over medium-high heat.
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2
Bring the mixture to a boil, and cook until it is reduced to about 2 tablespoons.
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3
Melt the butter in a small saucepan over medium-low heat.
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4
Keep warm until ready to use.
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5
Place the egg yolks in a copper or stainless-steel bowl that fits snugly in the top of a medium saucepan.
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6
Fill the saucepan with 2 inches of water, and bring to a boil.
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7
Whisk the yolks, off the heat, until they become pale.
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8
Add the wine mixture and salt, and whisk until well combined.
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9
Gradually add 1/4 cup boiling water, whisking constantly.
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10
Place the bowl over the medium saucepan of boiling water; reduce heat to the lowest setting.
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11
Whisking constantly, cook until the whisk leaves a trail in the mixture and the sauce begins to hold its shape.
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12
Remove from heat.
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13
Pour the warm, melted butter into a glass measuring cup.
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14
Add to the yolk mixture, 1 drop at a time, whisking constantly.
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15
After you have added about 1 tablespoon melted butter, you can begin to add it slightly faster, still whisking constantly.
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16
Still, be careful: If the butter is added too quickly, the emulsion will be too thin or will break (separate).
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17
Once all of the butter has been added, adjust the seasoning with the lemon juice, and stir in the remaining tarragon.
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18
If the bearnaise becomes too thick, you may thin it with a little additional lemon juice or water.
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19
If not serving immediately, place the pan of sauce over a pot of simmering water that has been removed from the heat, or in a warm spot on the stove for up to 1 hour.
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20
Alternatively, you may store for up to 3 hours in a clean Thermos that has been warmed with hot but not boiling water.
