Sauce Bearnaise

1/4 cup Wine Vinegar

1/4 cup Dry WhiteWine

1 Tb. Shallots, minced

1 Tb. Tarragon, fresh and minced

1 Tb. Chervil, fresh and minced

Salt and Pepper

1 1/2 stics Butter

3 egg yoks

2 Tb. water

2 Tb/ Tarragon, minced

Boil the vinegar, wine, shallots, herbs, and seasonings until the liquid is reduced to 2 Tbs. Cool and strain.

Reserve 2 Tbs. of butter and melt the remainder in a heavy sauce pan over a low heat. In another heavy sauce pan over a gentle heat, beat together the egg yolks, vinegar wine reduction, and water. As the egg yolks begin to thicken, add 1 Tb. of the reserved butter. Continue cooking, but do not allow the yolks to become too hot or they will scramble. As the first Tb. of butter melts, add the second Tb. of cold butter. Continue cooking until the second Tb. of butter has completely dissolved and the yolks re quite thick.

Remove the pan from the heat. Add the melted butter in a slow steady stream, stirring constantly and rapidly. The egg yolks will thicken the butter into a sauce. When all of the butter has been added, correct the seasoning and beat in the tarragon.