BERNAISE SAUCE

INGREDIENTS:1 to 1½ cups sauce

⚫ ¼ cup white wine vinegar
⚫ ¼ cup dry white wine
⚫ 1 tablespoon minced shallots
⚫ 1 tablespoon dried tarragon
⚫ Salt and pepper to taste
⚫ 3 egg yolks
⚫ 2 sticks unsalted butter, melted in saucepan
⚫ 2 tablespoons minced fresh tarragon

DIRECTIONS: 

1.  In a small saucepan combine vinegar, wine, shallots, and dried tarragon and simmer over moderate
     heat until reduced to 2 tablespoons of liquid. Cool and strain through a fine sieve.

2.  In the top of double boiler or a heat-proof bowl whisk the egg yolks until they become thick and
     sticky. Whisk in the reduced vinegar mixture and pepper.  Place the pan or bowl over a saucepan
     of simmering, not boiling, water. Whisk until mixture is warm, about 2 minutes. (If mixture appears
     to become lumpy,  dip pan immediately in a bowl of ice water to cool, whisk until smooth and then
     continue recipe.) The yolk mixture has thickened enough when you can see the bottom of the pan
     between strokes and mixture forms a light cream on the wires of the whip.

3.  While whisking the yolk mixture gradually pour in the melted butter, a tablespoon or so at a time
     whisking thoroughly to incorporate before adding more butter.  As the mixture begins to thicken
     and become creamy, the butter can be added more rapidly. Do not add the milk solids at the bottom
     of the melted butter.

4.  Season the sauce to taste with chopped tarragon, salt and pepper. To keep the sauce warm, set the
     pan or bowl in lukewarm water or in a thermos.