Directions:
Combine the vinegar, wine, shallots, and chopped tarragon in a small saucepan. Simmer over medium heat until the liquid is reduced to about 2 tablespoons. Strain the reduction into a bowl, discarding the solids.
In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in the vinegar-wine reduction. Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water.
Continue whisking the egg mixture vigorously until it begins to thicken, then start adding the melted butter slowly, whisking continuously, until the sauce is thick and creamy. If the sauce begins to get too thick, you can whisk in a few drops of warm water to thin it out.
Season with salt and white pepper to taste. Stir in additional chopped tarragon for freshness.
Serve the Bearnaise sauce immediately, or keep it warm until ready to serve by placing the bowl in a pan of lukewarm water.
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