Bearnaise Sauce - cooking recipe

Ingredients

1/4 c. tarragon vinegar
1/4 c. dry white wine
1 Tbsp. chopped shallots
2 Tbsp. butter
1 Tbsp. fresh tarragon or 1/2 tsp. dry
3 egg yolks
2 Tbsp. chopped fresh parsley
salt and pepper

Preparation

In saucepan, combine vinegar, wine, shallots and tarragon. Bring to a boil and cook until reduced by half (3 to 4 tablespoons).
Place egg yolks and butter in top half of double boiler over hot water and beat until thick.
Strain vinegar mixture into egg mixture.
Gradually add melted butter, stirring constantly until thickened.
Add seasonings.
Serve over beef or other grilled meats.