Bearnaise Sauce

• 3 tablespoons white vinegar
• 3 tablespoons white wine
• 10 peppercorns, crushed
• 2 tablespoons finely chopped shallots
• 1 tablespoon chopped tarragon
• 1 tablespoon water
• 3 egg yolks
• 1 cup unsalted butter, melted
• Salt
• Freshly ground black pepper
• 1 tablespoon finely chopped parsley leaves

1. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon.
2. Bring the liquid to a boil and reduce to 1 tablespoon.
3. Add 1 tablespoon of water.
4. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes.
5. In a steady stream, add the butter until the sauce thickens.
6. Season with salt and pepper.
7. Strain the sauce through a chinois and set aside.
8. Garnish with the parsley leaves.

white vinegar, white wine, peppercorns, shallots, tarragon, water, egg yolks, unsalted butter, salt, freshly ground black pepper, parsley leaves

Taken from www.foodnetwork.com/recipes/emeril-lagasse/bearnaise-sauce-recipe.html (may not work)