Hollandaise or Bearnaise Sauce | La Cucina Grandinetti

Ingredients

• 4 ounces butter, clarified and cooled somewhat
• 2 egg yolks
• Lemon juice
• Salt and cayenne pepper
• To make the bearnaise:
• 2 tablespoons tarragon vinegar
• 2 tablespoons dry white wine
• 1/4 cup very finely chopped shallot
• 1/4 teaspoon ground black pepper, more if desired
• 1 tablespoon finely chopped tarragon leaf