Béarnaise Sauce - Cuisine Magazine - From New Zealand to the World

Ingredients

• 80g unsalted butter
• 2 golden shallots, finely diced
• 2 teaspoons white wine vinegar
• 2 teaspoons lemon juice
• 2 large egg yolks
• 60ml thick (double/heavy) cream
• 2 teaspoons tarragon leaves, finely chopped
• salt and pepper, to season
• small pinch of Espelette pepper (see Note)