| • | Put white wine, white wine vinegar, parsley, tarragon stems, shallots, peppercorns and reddish pepper flakes in a saucepan and bring in to a simmer.
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| • | Simmer until liquid has reduced to 1/2 cup and then strain the liquid into some other container.
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| • | Meanwhile, bring in about 2 inches of water to a simmer for a double boiler.
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| • | Melt the butter in a little saucepan all over low heat up until completely melted.
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| • | Skim off and put aside the white foam that moves up to the top.
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| • | Ladle off and reserve the clean yellowish liquid in the center (this is cleared up butter) and put aside the milky liquid that has fallen to the bottom.
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| • | Place the egg yolks in a normal metal normal bowl or in the normal bowl of a double boiler and whisk together.
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| • | While whisking the egg yolks continuously, place the normal bowl all over the simmering water for about 20 or 30 seconds, and then take aside it and whisk for a few seconds.
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| • | Repeat.The key is to heat up the yolks up slowly so that they don't scramble.
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| • | Keep whisking until the yolks get firmer.
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| • | Look for the ribbon stage, when they're securely enough that you can lift the whisk aside of the yolks and put few back onto the surface, forming a ribbon alike pattern that lasts for a few moments before dipping back into the yolks.
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| • | When this stage is reached, slowly drizzle in few of the melted down cleared up butter while whisking constantly.
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| • | When a ladle or 2 of butter has been added, start disjunctive between the melted down butter and the vinegar mixture.
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| • | When the mixture has thick and begins resembling a sauce, season with salt, add the chopped up tarragon and parsley leaves and start tasting.
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| • | If also sour, whisk in more melted down butter. If not tart enough, squeeze in few citrus limon juice.
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| • | If also thick, whisk in few red-hot water. Keep in a hot place until ready to use.
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| • | Béarnaise Sauce is ready.
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