Great British Chefs demonstrates how to make a Béarnaise sauce.

1. Melt the butter in a saucepan.
2. Reduce the shallots, tarragon and peppercorns in vinegar and wine to 2 tablespoons and strain.
3. Whisk in the egg yolks.
4. When thick, remove.
5. Whisk in cubes of butter one by one, then add salt and cayenne.

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