Béarnaise Sauce Recipe - Great British Chefs

Ingredients

• 4 sprigs of fresh tarragon, leaves picked and chopped, stalks reserved
• 2 shallots, peeled and sliced
• 1 bay leaf
• 3 tbsp of tarragon vinegar
• 4 black peppercorns, crushed
• 100ml of white wine
• 3 egg yolks
• 250g of clarified butter, warm
• 1/4 lemon, juiced
• sea salt
• black pepper