Béarnaise reduction

Ingredients

1 lt	White wine vinegar
1 bunch	Tarragon
20	Shallots (fine sliced)
10	White peppercorns (cracked)

Method

1.      Place the shallots in a non corrosive pan & cover with cold water, place on a high heat & bring to the boil.

2.      Remove from the heat & discard the water.

3.      Place all the ingredients in a non-corrosive pan & reduce to a strong essence.

4.      Pass through a fine chinos.