In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 2 tablespoon liquid remains.

In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy.

Slowly whisk in the melted butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated.

Whisk in the tarragon. Correct seasoning to taste. Keep warm until needed. Sauce béarnaise is served mostly with grilled red meat or fish.

For the Sauce Choron: Whisk the chopped tomato or tomato paste into the Sauce Béarnaise. Correct seasoning to taste. Keep warm until needed. Serve with fish en croûte or grilled or roasted red meat.

This recipe yields 1 1/2 to 2 cups.

Comments: This sauce is an emulsion of egg yolks and butter. For best results, always whisk the sauce over hot water until it reaches a consistency that coats the back of a spoon.