Susan'S Perfect Sauce Bearnaise

• 1 c. white table wine
• 1 Tbsp. white wine vinegar
• 1 1/2 Tbsp. chopped shallots
• 3 Tbsp. chopped parsley
• large pinch freshly ground pepper
• 1/4 tsp. dry tarragon or 1 Tbsp. fresh
• 4 egg yolks
• 1/2 lb. butter
• dash of salt

1. Combine wine, vinegar, shallots, 1 tablespoon parsley, pepper and tarragon in saucepan.
2. Simmer until reduced by 1/3.
3. Cool and strain (about 2/3 cups liquid).
4. Beat egg yolks with salt in top of double boiler.
5. Place over simmering water and heat in strained wine mixture.
6. Mix thoroughly, then add cold butter.
7. Cut in 1-inch cubes, one at a time, stirring constantly.
8. As one cube melts away, add the next.
9. Cold butter keeps the sauce from curdling.
10. Watch carefully and, if necessary, lift top pan occasionally while stirring.
11. Stir until desired thickness is reached.
12. Remember, sauce will thicken as it cools.
13. Remove from heat and stir in remaining parsley.
14. Serve cold with hot steak, swordfish or salmon.

white table wine, white wine vinegar, shallots, parsley, freshly ground pepper, tarragon, egg yolks, butter, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206229 (may not work)