Bernaise

cup white wine vinegar

cup dry white wine

sprigs tarragon leaves, , minced

small shallot, , finely chopped

tsp black peppercorns

egg yolks

Kosher salt

1 ½ sticks

(12 tbsp) unsalted butter

In a sauce pot add vinegar, wine, tarragon, black peppercorns and reduce to two tbsp. Strain liquid and use the back of a spoon to get every last drop. Cool liquid.
Whisk egg yolks and vinegar reduction together in a stainless steel bowl over a double boiler. Slowly whisk in butter until all is incorporated and sauce has doubled in volume, add salt and remove from heat and serve.