Chef John's Butterless Bearnaise Sauce

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.

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