Béarnaise Sauce Recipe: Foolproof French Elegance!

Ingredients

• 1/4 cup (60ml) dry white wine (like Sauvignon Blanc)
• 2 tablespoons (30ml) white wine vinegar
• 1 tablespoon (15ml) finely minced shallots (about 1 small shallot)
• 1 teaspoon (5ml) coarsely cracked black peppercorns
• 1/2 teaspoon (2.5ml) dried tarragon, or 1 tablespoon (15ml) fresh tarragon, chopped
• 3 large egg yolks
• 1 tablespoon (15ml) water
• 1/2 teaspoon (2.5ml) Dijon mustard
• 1/2 cup (113g / 1 stick) unsalted butter, melted and kept warm
• 1 tablespoon (15ml) chopped fresh tarragon, for garnish
• Salt and freshly ground white pepper, to taste