Slice <quantity>1</quantity> shallot and add it to a saucepan

Pick the leaves of <quantity>10<unit>sprigs</unit></quantity> of tarragon. Add the stems to the saucepan, thinly chop the leaves and reserve

Add <quantity>1</quantity> bay leaf and <quantity>1<unit>tsp</unit></quantity> of black peppercorn to the saucepan

Place the saucepan over medium heat and add <quantity>½<unit>cup</unit></quantity> of white wine vinegar

Add <quantity>½<unit>cup</unit></quantity> of dry white wine and boil until reduced to ⅓

Sieve the liquid into a container and reserve

Add <quantity>3</quantity> beaten egg yolks to a saucepan

Add <quantity>1<unit>tbsp</unit></quantity> of the sieved reduction and salt to taste

Turn the heat to low and whisk until it becomes airy and pale yellow. Turn the heat off from time to time so the temperature stays under <temperature>60<unit>°C</unit></temperature> and avoid the yolks from curdling. Remove from the heat

Melt <quantity>150<unit>g</unit></quantity> of butter in a saucepan over medium heat. Do not stir the butter so that the liquid remains separated from the solids

Pour in the butter in batches while vigorously whisking the yolks with cream until emulsified. Discard the solid parts of the butter at the bottom of the pan

Add salt and cayenne powder to taste

Add the chopped tarragon leaves

Add black pepper to taste and whisk to combine

Transfer it to a serving bowl. The béarnaise sauce is ready

Enjoy! Serve it over poached eggs, seafood or as you prefer!