Bearnaise

This is the most popular variation of hollandaise. The egg yolks are mixed with a reduction of tarragon stems and leaves, French shallots, black pepper, white wine and tarragon vinegar. Cut 250 g (9 oz) unsalted butter into cubes, then bring to room temperature. Put 2 sliced French shallots, 2 tarragon sprigs, 5 whole black peppercorns, 125