Béarnaise Sauce

• 1/2 cup unsalted butter
• 2 large egg yolks
• 2 tablespoons cold water
• 3 tablespoons dry white wine
• 3 tablespoons white wine vinegar
• 1 1/2 tablespoons minced shallots
• 3 tarragon sprigs
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon chopped fresh tarragon

1. Place butter in a small saucepan over medium-low heat; cook 5 minutes or until completely melted. Carefully skim solids off the top with a spoon; discard solids. Slowly pour remaining butter out of pan, leaving remaining solids in pan; discard solids.
2. Combine egg yolks and 2 tablespoons water in a small saucepan, stirring with a whisk until foamy. Place pan over medium heat, stirring constantly until mixture thickens slightly. Gradually add 1/4 cup clarified butter, about 1 tablespoon at a time, stirring with a whisk until each addition is incorporated and mixture is thick. Reserve remaining clarified butter for another use.
3. Combine wine, vinegar, shallots, and tarragon sprigs in a heavy saucepan; bring to a simmer. Cook until reduced to 2 tablespoons. Strain through a sieve into butter mixture. Stir in salt, pepper, and chopped fresh tarragon.

unsalted butter, egg yolks, cold water, white wine, white wine vinegar, shallots, tarragon sprigs, salt, black pepper, tarragon

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