This classic béarnaise sauce recipe is perfect with steak and chips...well steak and anything really....best to make this and let stand for 20 minutes before serving
Put your white wine vinegar, peppercorns and shallot into a small saucepan with little drop of cold water. Heat gently until at a simmer, then reduce until only 2 tbsp of liquid remain. Strain and cool.
Chuck your butter into a little saucepan and melt until just beginning to bubble
Now the complicated bit, you're going to cook your béarnaise over a bain marie, which is basically a heatproof bowl set over a pan half-filled with gently simmering water, don’t let the bowl touch the water though as your egg yolks will scramble, put the reduction into your heatproof bowl and add the egg yolks and whisk for 1-2 minutes until the eggs and the reduction have combined, now slowly pour in your melted butter, whisking all the time until the sauce starts to emulsify, keep going until all your butter is in, your sauce should now thickly coat the back of a spoon.
Taste and season with salt and for acidity add your lemon juice, chop your tarragon and fold through the sauce, cover with cling film and set aside until needed