Classic Bearnaise

Directions

1. 1
   To make a bearnaise, combine chopped shallots, chopped tarragon, chopped chervil, peppercorns and white wine vinegar in a small pan over a medium heat. Reduce it to 60 millilitres and strain.
2. 2
   Place the yolks and reduction in a clean glass or stainless steel bowl and whisk them over simmering/steaming water until thick and pale and a ribbon forms when the whisk is lifted up. Whip in the lemon juice to stop the mix from cooking
3. 3
   Add the warm, clarified butter very slowly to emulsify it in the mix. Incorporate all of it this way but once the emulsion has started it can be added a bit quicker.
4. 4
   Season with salt and pepper. Finish by stirring in the chopped tarragon.