Bearnaise Sauce

In a small saucepan melt the butter over low heat until it foams. Spoon off and discard the foam and then allow butter to settle off the heat. Remove the clarified butter with a ladle and reserve while discarding the milky white residue on the bottom of the pan.

Put the shallots in a shallow pan with 6 tablespoons of the tarragon, vinegar, 2 tablespoons of white wine, chopped chervil and peppercorns. Bring to a boil and reduce by half. Remove from heat, strain and allow reduced liquid to cool.

In a large bowl, whisk yolks, cooled reduction and 1 tablespoon of white wine in a double boiler or bain marie until the yolks are light and creamy, about 8 to10 minutes. (Bain marie or double boiler should be at a gentle simmer.) Do not allow the mixture to get too hot or the eggs will cook and scramble.

Remove from the heat and while whisking continuously, gently pour in the clarified butter in a steady stream. Season to taste and add remaining chopped herbs.