For a true béarnaise flavor, make the hollandaise base using water and no lemon juice.
Combine in a small saucepan over low heat, and simmer until reduced to about 1 tablespoon:
      2 tablespoons dry white wine
      2 tablespoons tarragon vinegar
      1 tablespoon minced shallots
      1/2 teaspoon chopped fresh tarragon
      4 black peppercorns, lightly crushed
Strain through a fine-mesh sieve and let the liquid cool. Stir the liquid to taste into:
      Blender Hollandaise Sauce, made with water in place of the lemon juice
Stir in:
      1/2 teaspoon minced fresh tarragon, or more to taste
Taste and adjust the seasonings. Serve immediately.