• Pinch of ground black pepper
• 2 teasp. finely chopped shallots
• 4 tablesp. tarragon or white wine vinegar
• 4 tablesp. dry white wine
• 4 tablesp finely chopped fresh tarragon
• 2 egg yolks
• 4 - 6oz butter, diced into 1 cm squares.

Boil the first five ingredients until completely reduced and the pan almost dry but not browned. Add a tablespoon of cold water immediately. Take off heat and allow to cool. You should be able to touch the bottom of the sauce pan with you finger and easily leave it there for at least 5 seconds. Add in your 2 egg yolks and beat thoroughly. Then start to add butter, bit by bit stirring all the time.

Tips.
Some people like to but the pot into a bigger pot of hot water when mixing in the butter effectively a Bain-Marie. When your adding the butter, if it is getting to thick, take off heat, if it is slow to thicken, increase heat.

Ivan's Bernaise Sauce has a teaspoon of smooth dijon mustard and a tablespoon of cream added at the same time as the egg yolks.  They are well worth adding.