Classic Bearnaise

• 6 tablespoons shallots chopped
• 5 1/16 tablespoons tarragon chopped
• 3 tablespoons chervil chopped
• 10 peppercorns cracked
• 1 cup white wine vinegar
• 7 egg yolks
• 2 1/8 cups clarified butter warm
• 1 salt and pepper to taste

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. 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. 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. Season with salt and pepper. Finish by stirring in the chopped tarragon.

shallots, tarragon, chervil, peppercorns cracked, white wine vinegar, egg yolks, butter, salt

Taken from www.yummly.com/recipe/Classic-Bearnaise-1652373 (may not work)