Bearnaise Sauce

Peel and chop the shallot(s), roughly grind the peppercorns in a pestle and mortar, and add along with a glass of white wine, salt and the tarragon to a saucepan  Picture  . Reduce over a medium heat to two or three tablespoonfuls of liquid.

Take out two tablespoonfuls of liquid and put into a saucepan along with three egg yolks, a tablespoonful of butter and a squeeze of lemon juice. Put the saucepan on to a bain maree stand in another saucepan of boiling water.

Add the remaining butter slowly stirring with a wooden spoon. Towards the end increase the heat if necessary so that the sauce thickens. Season with further salt and lemon juice if required.