Bearnaise Sauce

• 13 tablespoons butter
• 2 tablespoons finely chopped shallots
• 1 tablespoon finely chopped fresh tarragon
• 3 tablespoons red-wine vinegar
• 3 tablespoons water
• 1 teaspoon freshly ground black pepper
• 2 egg yolks

1. Cut 12 tablespoons of the butter into cubes and put the cubes in a small saucepan or, preferably, a heat-proof glass measuring cup.
2. Put the saucepan or cup in a larger saucepan and pour simmering water around it.
3. Bring water to simmer and let simmer until butter is melted.
4. Skim off and discard the white scum that rises to the top of the butter.
5. Combine shallots, tarragon, vinegar, 2 tablespoons of the water and pepper in a saucepan and bring to the boil.
6. Cook until liquid is almost completely evaporated.
7. Take care that solids do not scorch or burn.
8. Let cool.
9. Add the remaining 1 tablespoon water along with the egg yolks.
10. Place the saucepan over very low heat and start beating with a wire whisk.
11. Stir rapidly until the sauce is thickened and saucelike.
12. Take care that the sauce does not overheat or the yolks will curdle.
13. Remove from the heat and beat in the remaining 1 tablespoon cold butter.
14. Off heat, add the golden liquid butter, 2 or 3 tablespoons at a time, beating well after each addition.
15. Discard the white liquid that remains at the bottom of the melted butter.

butter, shallots, tarragon, redwine vinegar, water, freshly ground black pepper, egg yolks

Taken from cooking.nytimes.com/recipes/9785 (may not work)