Chef John's Butterless Bearnaise Sauce

1. Whisk egg yolks, black pepper, tarragon Dijon mustard, tarragon vinegar, water, and salt in a metal mixing bowl or small saucepan. Place over low heat and whisk until mixture foams, small wisps of steam appear from the sauce, and sauce is hot and thick, 1 to 2 minutes. Raise and lower the pan over the heat to increase or reduce heat.

2. Remove from heat and whisk a few more seconds to make sauce slightly fluffy. Serve immediately.

Cook's Note:

If you want to go the extra step and put some fresh tarragon or chopped shallot in this, sure! Go ahead! If you can't get tarragon vinegar, use white wine vinegar instead.