Keep warm. To make the béarnaise sauce, melt the butter in a small saucepan over a low heat. Heat the vinegar, shallots, tarragon stalks and peppercorns in a separate saucepan and cook until you ...

Equipment: You will need a cook’s blow torch. To make the béarnaise, put the shallot, peppercorns, wine and vinegar in a small saucepan. Bring to the boil and simmer until you have 1–2 ...

Lemon juice is sometimes added to make it ... Hollandaise sauce can be made in these same ways, and you won't have to worry ...

The sauce traditionally comes together in a double boiler, but technically you can make it in five minutes in a blender ...