Bearnaise Sauce

Ingredients: 
1 tbsp tarragon, chopped 
1 tbsp black peppercorns, crushed 
1 shallot, chopped 
60 ml white wine vinegar

3 egg yolks  
150 ml clarified butter, melted 

some salt 
a pinch of cayenne pepper 
1 tbsp tarragon, chopped for garnish

Procedure:

put vinegar, shallots, black pepper and tarragon into a pan ...
bring it to a boil ...  to reduce volume until 1.5 to 2 tbsp of liquid ...
strain through a sieve into mixing bowl ...
place mixing bowl over a saucepan one third full of simmering water ...
add 3 egg yolks to mixing  bowl ... whisk until they become fluffy ...
lift mixing bowl away once in a while to avoid overcooking ...
once it begins to thicken remove mixing bowl from the pan ...

drizzle a little clarified butter into the eggs ... whisk briskly ...
when it is fully incorporated ... add a little more butter ... briskly whisk again ...
continue to add and whisk in small amounts ... until all butter is used ...

don't be afraid to add a little water if it gets too thick ...
season with salt, a pinch of cayenne, the tarragon ... mix with whisk ...
add a drop more water if you desire ...