True Bearnaise Sauce

Directions

1. 1
   Combine minced shallot, tarragon, chervil, peppercorns, salt, and vinegar.
2. 2
   Cook over low heat until the vinegar has been reduced to about 1 to 1 1/2 tablespoons.
3. 3
   Cool to lukewarm.
4. 4
   Remove peppercorns.
5. 5
   Add egg yolks and stir briskly, preferably with a wire whisk.
6. 6
   Place in top of double boiler over hot not boiling water and gradually add melted butter.
7. 7
   Stir until sauce thickens.
8. 8
   Season with cayenne.
9. 9
   Taste and adjust salt if needed.
10. 10
    Makes about 1 1/2 cups sauce.