Béarnaise Sauce

Ingredients

150g butter.
2 egg yolks.
1 eschallot, finely chopped.
2 tblsp tarragon, finely chopped.
1 tblsp chervil, finely copped.
2 tblsp tarragon vinegar.
½ bay leaf.
Paprika.

Method

Combine vinegar, eschallot, chervil, bay leaf, and ½ the tarragon with 1 tblsp water and a few twist of black pepper in a small saucepan.
Over low heat, reduce by 2/3.
Let cool.
Melt butter.
In a bain-marie on very low heat, combine reduction with egg yolks.
Whisk well.
Continuing to whisk in bain-marie, gradually add melted butter, to form an emulsion.
Add remaining tarragon.
Season with salt, pepper, paprika and additional tarragon vinegar.