Bearnaise Sauce

Directions

1. 1
   In a small saucepan, heat together the shallot, most of the tarragon, the salt, pepper, and vinegar, until most of the vinegar has evaporated, about 5 minutes.
2. 2
   Cool.
3. 3
   Beat the egg yolks with 1 tablespoon water and stir into the vinegar mixture.
4. 4
   Return to the stove over low heat and beat continuously with a wire whisk until thick.
5. 5
   With the heat as low as possible, use a wooden spoon to stir in the butter a bit at a time.
6. 6
   Add the remaining tarragon and taste; add salt and pepper if necessary and, if the taste is not quite sharp enough, a bit of lemon juice.
7. 7
   Use immediately.