Béarnaise sauce (original) with full butter fat - wilfriedscooking

Ingredients

• 1/4 cup white wine vinegar
• 1/2 cup white wine
• 1/2 tbsp olive oil
• 1 small shallot
• 2 tbsp tarragon
• 1 tsp sea salt or kosher salt
• 1/4 tsp ground pepper
• 3.5 oz (100 g) butter fat or ghee ((made from 4.2 oz (120 g butter))
• 4 egg yolks (total 2.4 oz or 70 g)