Bearnaise sauce for this recipe you will need half a pound of unsalted butter cubed and cold two tablespoons of fresh tarragon leaves chopped 1/4 of a cup of white wine vinegar 1/3 of a cup of dry white wine four large egg yolks first boil the tarragon and the peppercorns in the vinegar and wine and reduce until you're left with about two tablespoons of liquid strain the liquid into the top of the bowery whisk in the egg yolks as soon as the egg yolk mixture begins to thicken remove the battery from the heat add the cubes of butter one by one whisking constantly finally while continuing to whisk add the salt and the cayenne pepper when all of the ingredients are incorporated taste and add more salt and cayenne pepper as required