Béarnaise Sauce

• 2 1/2 tablespoons Chablis or other dry white wine
• 2 1/2 tablespoons red wine vinegar
• 1 tablespoon minced shallots
• 1/2 teaspoon dried chervil leaves
• 1/2 teaspoon dried tarragon leaves
• 1/4 teaspoon white pepper
• 3 egg yolks
• 2 tablespoons water
• 1/2 cup butter, melted
• 1/4 cup chopped fresh parsley
• 1 teaspoon lemon juice
• Dash of salt and pepper

1. Combine first 6 ingredients in a small saucepan; bring to a boil. Reduce heat to low, and simmer until liquid is reduced by half; cool.
2. Beat yolks and water in top of a double boiler with a wire whisk. Gradually add vinegar mixture, beating well. Place over simmering water and cook, beating constantly with wire whisk, until mixture thickens.
3. Remove from heat, and add butter, 1 tablespoon at a time, beating constantly, until sauce is smooth and thickened. Stir in parsley, lemon juice, and salt and pepper. Serve warm with baked or broiled fish or shellfish.

chablis, red wine vinegar, shallots, chervil, tarragon, white pepper, egg yolks, water, butter, parsley, lemon juice, salt

Taken from www.myrecipes.com/recipe/barnaise-sauce-3 (may not work)