Béarnaise Bliss: How to Make *the* Perfect Sauce! - Taste Dessert

Ingredients

• ½ cup (120 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• ¼ cup (60 ml) white wine vinegar
• 2 tablespoons (30 ml) finely minced shallots (about 1 large)
• 1 tablespoon (15 ml) freshly cracked black peppercorns
• 1 bay leaf (optional)
• 6 large egg yolks
• 1 tablespoon (15 ml) cold water
• 1 cup (227g / 2 sticks) unsalted butter, clarified (or very slowly melted to separate the milk solids, skimming them off)
• 2 tablespoons (30 ml) finely chopped fresh tarragon
• 1 tablespoon (15 ml) finely chopped fresh chives (optional)
• Pinch of kosher salt, or to taste
• Pinch of white pepper, or to taste
• A few drops of fresh lemon juice, to taste