Bearnaise Sauce

5oz butter
1 tbsp finely chopped shallots
4 white peppercorns, crushed
2 tbsp white wine vinegar
4 tbsp water
2 egg yolks
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh tarragon

Melt the butter in a small pan or the microwave and set aside. In another pan, place the onion, peppercorns, vinegar and 2 tablespoons of the water. Bring to the boil and continue to boil until most of the water has evaporated. Add the remaining 2 tablespoons of water to the onions, stir well then strain and discard the onion if desired. Return the strained mixture to the pan and place over another larger pan of very hot water. The water should be touching the pan but not boiling. Add the egg yolks to the strained mixture and whisk gently then add the melted butter, a very little at a time, whisking continuously. Stir in the parsley and tarragon. Serve hot.