Bearnaise Sauce - cooking recipe

Ingredients

1/4 cup rice wine vinegar (or other mild vinegar)
1/4 cup dry white wine
4 teaspoons fresh tarragon, chopped (or 2 T. dried tarragon)
2 shallots, minced
3 egg yolks
1/4 lb butter, melted
1 pinch salt

Preparation

Combine the vinegar, wine, tarragon and shallots in a small saucepan.
Bring to a boil, reduce heat and simmer until liquid is reduced by half.
Strain through a sieve, reserve liquid and set aside.
In a double boiler over simmering water (not boiling), whisk the egg yolks until doubled in volume.
Slowly drizzle in the melted butter, whisking continuously, until sauce is thickened.
Stir in vinegar/wine reduction.
Season with salt.
Serve immediately or cover and keep warm.