In a saucepan make the reduction – boil the whole thing to 1 tbsp of liquid. Pour off through a sieve – repeatedly add to the saucepan.
Turn off stove top, place saucepan on warm stove top. (If the stovetop is too hot, the sauce will flocculate.) Stirring throughout, add the yolks to the liquid form.
Gradually add the ice cold butter, the butter should be in small pieces.
When it has combined, you now have a homogeneous great sauce Bernaise without much play with a water bath. Add chopped tarragon, a little salt, pepper and lemon.
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