Bearnaise Sauce

• 1/4 cup red wine vinegar
• 1/4 dry white wine
• 1 1/2 tablespoon shallots minced
• 1/2 tablespoon dried tarragon
• salt and pepper to taste
• 3 egg yolks
• 1 tablespoon lemon juice
• 1 stick unsalted butter melted.
• 2 tablespoons minced fresh tarragon and parsley.

1. Put vinegar, shallots, wine, dried tarragon, and salt and pepper in a sauce pan. Boil and reduce to 2 tablespoons liquid. Strain into a small glass bowl and reserve liquid, let cool. In a blender put egg yolks, lemon juice, and reserved reduction liquid, blend at high speed. With blender running slowly pour in melted butter in a very small stream. When sauce thickens up pour into a serving bowl and stir in minced fresh tarragon and parsley. Check for correct seasoning and adjust to your tastes.

red wine vinegar, white wine, shallots, tarragon, salt, egg yolks, lemon juice, butter, tarragon

Taken from www.epicurious.com/recipes/member/views/bearnaise-sauce-50116384 (may not work)