• 1 cup fresh tarragon leaves, roughly chopped
  • 12 cup thinly sliced shallots
  • optional: 1 rounded tsp whole black peppercorns
  • 12 cup white wine vinegar
  • 12 cup white wine
  • 13 cup water

Compound Butter

  • 14 cup chopped tarragon
  • 1 tsp drained capers
  • 1 tbsp cold butter


  • 2 large egg yolks
  • 3 tbsp tarragon vinegar reduction
  • 8 tbsp cold unsalted butter, cubed
  • 1 tbsp caper tarragon compound butter
  • salt and cayenne to taste
  • optional: freshly ground black pepper to taste


Make the reduction

  • Chop tarragon leaves
  • Slice shallots thinly
  • Transfer to a medium saucepan
  • Add peppercorns and the liquids
  • Place on medium high heat and bring to a simmer
  • Maintain simmer and reduce to ~3 tbsp
    • Should take ~20? minutes
  • Strain through a small mesh strainer into a bowl
  • Wrap up and refrigerate until needed

Make the compound butter

  • Add chopped tarragon and capers to a large mortar and grind until pasty
  • Add cold butter and mash together
  • Transfer compound butter onto plastic, wrap, and refrigerate until needed

Make the bearnaise

  • Add all the ingredients except the compound butter to a medium mixing bowl
  • Whisk constantly over low–medium heat, holding the bowl with a towel
    • The butter will melt
    • It will thicken and become paler
    • When gets thick, whisk in the compound butter and turn off the heat
    • Taste and season