A Béarnaise Sauce Recipe

I don't measure the seasonings, but these measurements likely work, adjusting to taste:

5 large egg yolks
2 sticks real, unsalted butter
1/2 cup white wine
1 t each dried tarragon and chervil
10 or more black peppercorns
3 T shallots, chopped
1/4 t red pepper
1 to 2 T fresh tarragon
2 T lemon juice
Salt and fresh pepper to taste


Method

Place wine, dried herbs, shallots and black peppercorns over high in a small sauce pan heat and bring to a boil. Reduce the liquid to 1/4 cup and strain.

Melt the butter. Place the yolks in a blender. At a medium speed, begin to drizzle in the butter. Add it very, very slowly to start the emulsification . When all the butter is incorporated, add the lemon juice, red pepper and the wine reduction, slowly. Hit with @1/2 t of salt and pulse in the fresh tarragon , just to chop it up. Finish with a grind or two of fresh pepper. You should have a good tasting sauce the consistency of an aioli .