Recipe for Sauce Bearnaise


1/2 cup white wine
2 tablespoon tarragon vinegar
1 tablespoon shallots; finely chopped
2 peppercorns; crushed
2 sprigs of tarragon; chopped
1 sprigs of chervil; chopped
3 egg yolks
3/4 cup butter; melted


This sauce is excellent on broiled and grilled red meats especially beef and game steaks.

Combine the wine, vinegar, shallots, pepper and herbs in the top of a double boiler. Cook over direct heat until the liquid is reduced by half. Allow it to cool. Beating briskly while over hot water, add a third at a time the eggs and butter. Beat steadily as the sauce thickens.

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