Recipe: béarnaise of robert

1 sweat the chopped shallots, ginger and black pepper in a little butter for 2 to minutes; salt.
2/ add the vinegar, white wine and dried tarragon.
3/ reduce (on low heat!) until almost syrupy consistency; there should remain about 2 to 3 tablespoons of liquid.
4/ pass the preparation through a fine strainer (fine sieve) pressing well to extract all the juice and juices
5/ put the base obtained in a saucepan add the 5 egg yolks then with a whisk make them "take" in a bain-marie as soon as the mixture resembles the consistency of a mayonnaise remove immediately from heat
6/ add a few cubes of butter, put back in the bain-marie mixing constantly, remove from heat, add more cubes, put back on heat, etc.; follow this procedure for all 200 grams of butter.
7/ add fresh tarragon mixing well (with a wooden spoon); adjust seasoning (salt, pepper if needed).
variant for fish, white meat or poultry

1 add a tablespoon of crushed pink peppercorns to the ingredients

2 add half of these berries at the very beginning

3 add the other half towards the end, with the fresh tarragon