Bernaise Sauce - cooking recipe

Ingredients

1/4 c. red wine vinegar
1/4 c. dry white wine
1 1/2 Tbsp. minced shallots
1/2 Tbsp. dried tarragon
salt and pepper to taste
3 egg yolks
1 Tbsp. lemon juice
1 stick unsalted, melted butter
2 Tbsp. minced fresh tarragon or 1 tsp. dried tarragon

Preparation

Boil together vinegar, wine, shallots, 1/2 tablespoon dried tarragon and seasoning until reduced to 2 tablespoons.
Strain, reserving liquid, and cool.
In a blender, put yolks, lemon juice and reserved liquid.
Mix at high speed.
While mixer runs, add butter in a steady stream.
When blended, add fresh tarragon.
Keep warm on top of double boiler to thicken.
Great on steak and shrimp kabobs!