Béarnaise Sauce

In a small saucepan, combine the shallots, 1 tablespoon of the chopped tarragon, the white wine vinegar, and the white wine. Simmer over medium heat until the liquid is reduced to about 1 tablespoon, about 4 minutes. Transfer the mixture to a small bowl and allow to cool slightly.

To the same saucepan, add the butter. Melt over medium heat until bubbling but not browning. The butter will be poured into a blender; for easier pouring, transfer it to a glass measuring cup.

In a blender, combine the egg yolks and salt. Blend for about 10 seconds.

With the blender running on low speed, gradually add the hot melted butter in a thin stream to the egg yolk mixture. Continue blending until the mixture is thickened and smooth. Transfer the sauce to a bowl and stir in the remaining tablespoon of chopped tarragon and the shallot reduction (including the liquid). Taste the sauce and then season with salt and a few grinds of pepper as needed. Serve the sauce or transfer to a bowl for up to 2 hours (see make-ahead notes below).