Bearnaise Sauce

• little chopped fresh tarragon
• freshly milled pepper
• 1 shallot
• 1 t

Place the tarragon, a good seasoning of pepper, the finely chopped shallot and vinegar in a small saucepan. Heat gently until the vinegar has boiled away, but take care not to burn the shallot. To the hot pan, add first the water and then the egg yolks. Whisk over gentle heat until thick and frothy. Draw die pan off the heat and whisk in the melted butter. Season with salt, and whisk in the lem