Béarnaise Sauce

• 4 black peppercorns, crushed
• 1 large shallot, finely chopped
• 2 tbsp chopped fresh tarragon

Boil the peppercorns, shallot, tarragon and vinegar in a heavy pan until reduced by one-third. Remove from the heat and add the egg yolks. Return to a very low heat, whisk for 3 minutes, then whisk in the butter a little at a time. Add salt and cayenne to taste.