Sauce Bearnaise - cooking recipe

Ingredients

1/4 c. white vinegar (tarragon preferred)
1/4 c. dry white wine
1 Tbsp. finely chopped shallots
2 Tbsp. fresh, finely cut tarragon
1 Tbsp. fresh, finely cut parsley
1 1/2 c. Hollandaise made without lemon juice
salt and pepper to taste

Preparation

Reduce by boiling vinegar, wine, shallots and tarragon to 2 tablespoons.
Strain and incorporate into Hollandaise with parsley.
Makes 2 cups.