Quick Bearnaise Sauce

• 3 egg yolks
• 1/4 cup water
• 3 tablespoons white wine or chicken broth
• 2 tablespoons tarragon vinegar
• 2 teaspoons minced shallot
• 2-1/2 teaspoons minced fresh tarragon, divided
• 8 whole peppercorns, crushed
• 1/2 cup cold butter

1. In a small heavy saucepan, whisk the egg yolks and water. Cook and stir over low heat or simmering water until mixture bubbles around edges and reaches 160u0b0, about 20 minutes.
2. Meanwhile, in a small saucepan, combine the wine or broth, vinegar, shallot, 1-1/2 teaspoons tarragon and peppercorns. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to 2 tablespoons. Strain and set liquid aside.
3. Cut cold butter into eight pieces; add to egg yolk mixture, one piece at a time, stirring after each addition until melted. Stir reserved liquid and remaining tarragon into prepared sauce. Serve immediately.

egg yolks, water, white wine, tarragon vinegar, shallot, fresh tarragon, cold butter

Taken from www.tasteofhome.com/recipes/quick-bearnaise-sauce/ (may not work)