Bearnaise Sauce

1/2 cup white wine vinegar
1 tablespoon tarragon
1 chopped shallot
Black pepper

3 egg yolks
3/4 cup melted butter
Pinch of Cayenne Pepper
Salt, Pepper

Simmer the vinegar, shallots, tarragon and black pepper until reduced
to 1 to 2 tablespoons.

Strain into bowl.

Put a little water in a pot and bring to a simmer. Place bowl with
vinegar mixture over simmering pot of water (do not let bowl touch
water).  Beat in three egg yolks.  Beat until thickened.  If mixture
starts to get too hot remove from heat.   You do not want the eggs to
cook (scramble).
Beat in melted butter a few drops at a time.   If too thick, add a
little water.   Season with more tarragon, salt, pepper and cayenne
pepper.  Serve warm.