Preparation Method
- Place the peppercorns in a resealable plastic bag. Use the bottom of a skillet to smash the peppercorns until they are roughly cracked. In a small saucepan over medium heat, combine the peppercorns, vinegar, wine, shallot, and 2 tablespoons of the tarragon. Gently simmer until the vinegar mixture is reduced by about half. Strain through a fine-mesh sieve set over a medium heat-safe bowl, using a spatula to press on the solids to extract as much liquid as possible. Discard the solids.
- Fill a medium saucepan with 1 or 2 inches ofwater and bring to a simmer. Place the bowl with the vinegar mixture over the simmering water, making sure the bottom of the bowl does not touch the water. Reduce the heat to medium-low, then whisk in the egg yolks, lemon juice, and salt. Whisk until the yolks triple in volume.
- Set the bowl on top of a folded kitchen towel.Add the butter, 1 tablespoon at a time, whisking until incorporated between additions. Whisk in the remaining 2 tablespoons tarragon. The béarnaise should be just a little thinner than mayonnaise; adjust the thickness and the flavor with a little more lemon juice or water as needed.
Pro Tip
To make béarnaise in the blender, make the vinegar mixture (without tarragon) and strain it into a blender. Add the egg yolks, lemon juice, and salt and blend until combined. With the blender on, slowly drizzle in melted butter (instead of softened) through the opening in the lid or use an emulsion cup until all of the butter is added and the sauce is thick, creamy, and emulsified. Add 2 tablespoons of the tarragon and blend again. Fold in the remaining 2 table-spoons tarragon and keep warm.
