Bearnaise Sauce By Commander'S Palace

• 1 tablespoon white wine
• 1 tablespoon dried tarragon leaves
• 4 egg yolks
• 1/2 lemon, juice of
• 1 tablespoon white wine
• 1 teaspoon vinegar
• 1 teaspoon Worcestershire sauce
• 1 pinch cayenne pepper
• 1 lb unsalted butter, melted (4 sticks)
• salt (optional)

1. Heat 1 tablespoon white wine with tarragon in small skillet over medium-low heat until wine evaporates.
2. Combine yolks, lemon juice, 1 tablespoon white wine, vinegar, Worcestershire sauce and cayenne in top of double boiler over gently simmering water.
3. Whip together with whisk until sauce begins to thicken.
4. Add butter in slow steady stream, whisking constantly until sauce is creamy and thick.
5. Stir tarragon mixture into sauce and blend well.
6. Season with salt if desired.

white wine, tarragon, egg yolks, lemon, white wine, vinegar, worcestershire sauce, cayenne pepper, unsalted butter, salt

Taken from www.food.com/recipe/bearnaise-sauce-by-commanders-palace-501564 (may not work)