Bearnaise Sauce

• 1/4 cup white wine
• 2 tbsp. tarragon vinegar
• 1 tbsp. finely chopped shallots
• 2 white peppercorns, crushed
• 2 sprigs tarragon, chopped
• 1 sprig chervil, finely chopped
• 1 sprig parsley, minced
• 3 egg yolks
• 3/4 cup melted butter
• Seasoning, to taste

1. Combine first 7 ingredients in the top of a double boiler; cook over direct heat until reduced by half.
2. Allow to cool.
3. Then, beating briskly over hot water add alternately last 3 ingredients a little at a time.
4. Beat steadily so they are well combined.
5. When you have added all the butter, the sauce should have the consistency of a Hollandaise sauce.

white wine, tarragon vinegar, shallots, white peppercorns, tarragon, chervil, parsley, egg yolks, butter

Taken from www.foodgeeks.com/recipes/7619 (may not work)