Classic Bearnaise Sauce

Combine vinegar, shallots, half the tarragon, and the pepper in saucepan. Bring to boil and cook, stirring constantly until liquid is almost totally evaporated. Remove saucepan from heat and let cool a few minutes.

Add egg yolks one at a time, beating constantly with wire whisk. Add the water and blend well.

Put saucepan over very low heat (or to be on the safe side, over hot water double boiler style) and heat sauce again, beating constantly.

When sauce has become creamy, remove from heat and let cool slightly. Add clarified butter gradually, beating gently. The butter must be at the same temperature as the egg mixture.

Strain sauce through sieve if desired. Season with salt to taste and remaining tarragon and chervil. Sauce should have consistency of mayonnaise.