Bearnaise Sauce

• 2 tablespoons tarragon vinegar
• 1 small shallot, finely diced
• 2 teaspoons fresh tarragon, leaves chopped, stalks reserved
• 2 egg yolks
• 5 ounces butter, melted
• salt & freshly ground black pepper

1. In a small stainless steel pan, place the tarragon vinegar, diced shallots and the tarragon stalks.
2. Bring to the boil and cook until almost all the liquid has evaporated.
3. Strain and allow to cool.
4. Add the egg yolks and whisk until thick.
5. Very slowly, add the melted butter, mixing well as you do so and leaving behind any residue from the melted butter.
6. Mix in the freshly chopped tarragon.
7. Season with salt and freshly ground pepper and serve with steak cooked to taste.

tarragon vinegar, shallot, fresh tarragon, egg yolks, butter, salt

Taken from www.food.com/recipe/b-arnaise-sauce-346882 (may not work)