True Bearnaise Sauce

• 1 teaspoon shallots or onion, minced
• 1 sprig tarragon leaves chopped
• 1 sprig chervil chopped
• 2 each peppercorns
• 18 teaspoon salt
• 1/4 cup tarragon vinegar
• 5 large egg yolks
• 3/4 cup butter, unsalted melted
• 1 dash cayenne pepper

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

shallots, tarragon, chervil, peppercorns, salt, tarragon vinegar, egg yolks, butter, cayenne pepper

Taken from recipeland.com/recipe/v/true-bearnaise-sauce-53536 (may not work)