Béarnaise Sauce

• 4 oz (100 g) butter
• 1 teaspoon chopped fresh tarragon

Melt the butter in a saucepan over low heat and allow to cool slightly. Put the chopped tarragon, chopped shallot and wine vinegar into a separate saucepan and season with the pepper. Boil until vinegar has reduced to a scant tablespoon. Draw off the heat and add the cold water, then add the egg yolks. Whisk over low heat for several minutes until thick and frothy. Draw off the heat again and s