Susan'S Perfect Sauce Bearnaise - cooking recipe

Ingredients

1 c. white table wine
1 Tbsp. white wine vinegar
1 1/2 Tbsp. chopped shallots
3 Tbsp. chopped parsley
large pinch freshly ground pepper
1/4 tsp. dry tarragon or 1 Tbsp. fresh
4 egg yolks
1/2 lb. butter
dash of salt

Preparation

Combine wine, vinegar, shallots, 1 tablespoon parsley, pepper and tarragon in saucepan.
Simmer until reduced by 1/3.
Cool and strain (about 2/3 cups liquid).
Beat egg yolks with salt in top of double boiler.
Place over simmering water and heat in strained wine mixture.
Mix thoroughly, then add cold butter.
Cut in 1-inch cubes, one at a time, stirring constantly.
As one cube melts away, add the next.
Cold butter keeps the sauce from curdling.
Watch carefully and, if necessary, lift top pan occasionally while stirring.
Stir until desired thickness is reached.
Remember, sauce will thicken as it cools.
Remove from heat and stir in remaining parsley.
Serve cold with hot steak, swordfish or salmon.