Sauce Béarnaise recipe

Ingredients:

½ cup of white wine.
2 tablespoons of tarragon vinegar.
1 tablespoon of shallots, finely chopped.
2 peppercorns, crushed.
2 sprigs of tarragon, chopped.
1 sprig of chervil, chopped.
3 egg yolks.
¾ cup of melted butter.

Directions:

In the top of a double boiler, combine the white wine, vinegar, shallots, pepper and herbs.

Cook over direct heat until the liquid is reduced by half. Allow to cool.

Beating briskly while over hot water, add the eggs and butter, a third at a time. Beat steadily as the sauce thickens.

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