Great British Chefs demonstrates how to make a Béarnaise sauce

STEPS

  1. Melt the butter in a saucepan
  2. Reduce the shallots, tarragon and peppercorns in vinegar and wine to 2 tablespoons and strain
  3. Whisk in the egg yolks
  4. When thick, remove
  5. Whisk in cubes of butter one by one, then add salt and cayenne