Béarnaise Sauce
Start by cracking your eggs and separating them. Put the egg yolks in a round-bottomed bowl, that will fit on top of one of your saucepans. Dice the butter, and keep on a plate in room temperature for about an hour. Each dice should be pretty small - no more than 10 grams.

Dice the shalott very finely, and mix with 1/2 tsp dried tarragon, the vinegar and the white pepper in a small saucepan. Reduce until you have about 1 tbsp of liquid - this will happen very fast. Strain the liquid into a clean cup and put aside to cool to room temperature.

When you're ready to make your sauce, place a saucepan with a little bit of water in it on the stove and heat until the water is simmering but absolutely not boiling. Place your bowl of egg yolks on top of the pan (witout touching the bottom!) and add the reduced liquid. Beat with a large balloon whisk until it's foamy. Add the butter, one dice at a time, and whisk well the whole time. The sauce will gradually thicken. When all the butter is added, you're pretty much done. Remove from heat, and whisk in a few drops of squeezed lemon, and some more (1/2 tsp) of dried tarragon.
Boil vinegar, wine, scallion, tarragon, pepper and salt over medium heat until liquid is reduced to 2 tablespoons. Cool. Place egg yolks and water in top of double boiler. Have water in bottom of double boiler shallow enough so that it doesn't touch upper saucepan. Bring water in bottom of double boiler to barely boiling. Stir egg mixture constantly with wire whisk until it begins to thicken. Do not cook too long. Remove boiler from heat and add butter, one slice at a time, beating until dissolved. Remove top of double boiler from hot water. Blend in wine and vinegar mixture. Do not use an aluminum pan. Do not let sauce stand over heat. If prepared ahead, serve at room temperature. If sauce curdles, slowly add 1 tablespoon boiling water while beating with a mixer.

Yields 1 1/2 cups.
Get tips for making this "kicked up" hollandaise sauce, meant to complement a hearty main course like beef tenderloin.
Sauce Béarnaise / Swedish

3 egg yolks
1 cups (2 sticks - 16 tbs) butter
1 shalott
1 tsp whole white pepper
1/2 + 1/2 tsp dried tarragon
4 tbs white wine vinegar, or tarragon vinegar
freshly squeezed lemon
Béarnaise and Hollandaise are a couple of the major reasons many people dine out. I suppose they feel that these beautiful rich sauces are too difficult to make at home, what with all that clarifying, whisking, reducing and incorporating, but don't let these words or the actions they represent, scare you. Like all things cooking, it's all about practice and once you've done it a few times you'll wonder why you never tried it earlier. So go on get to it, it's easy!
Traditional Béarnaise

1/4 cup tarragon wine vinegar
1/4 cup dry white wine
1 tbs minced scallion
1 1/2 tsp dried tarragon
1/8 tsp pepper
1/8 tsp salt
3 egg yolks
3 tbs boiling water
1 cups (2 sticks - 16 tbs) butter
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