Classic French Bearnaise Sauce
Ingredients
- 1 tablespoon black peppercorns
- 5 sprigs fresh tarragon, 2 whole, 3 chopped
- 1/2 cup white wine vinegar
- 3 shallots, finely minced
- 4 large egg yolks
- 1/2 lemon, juiced
- 2 sticks (1 cup) butter, clarified (see Cook's Note) and kept warm over low heat
- Kosher salt and freshly ground black pepper
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