Bearnaise Sauce

Put vinegar, shallots, black pepper and 1T tarragon leaves into small saucepan and set over med heat. Bring just to a boil and then reduce heat to a simmer until there are only a few tablespoons of liquid left, approximately 5 min. Remove from heat and set aside to cool. Fill small saucepan with an inch or two of water and set over med hi to boil. Pur cooled shallot mix into metal mixing bowl along w a tablespoon pf water and the egg yolks; whisk to combine. Turn heat under saucepan of water to lowest level and put to bol on top of the pan, making sure that it does not touch the water directly. Continue to whisk the yolks until they thicken, 5-7 min. Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally so eggs are not overcooked. Season w salt.Add lemon juice to taste. If sauce gets too thick, a a bit of hot water. Add remaining tsp of tarragon and serve.

​White wine vinegar 1/4 c
Shallot 1 small, peeled and minced
Black pepper 1/2 tsp freshly ground
Tarragon leaves 1T + 1 tsp chopped
​Egg yolks 2
Unsalted butter 12 T meltd
Kosher salt to taste
Lemon juice splash, optional