Béarnaise Sauce
"To make béarnaise sauce, you use the same technique as for hollandaise sauce, replacing the lemon juice with a reduction of wine, vinegar, shallots, and tarragon...."
INGREDIENTS
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2 medium shallots, minced
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1/4 cup dry white wine
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1/4 cup white-wine vinegar
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10 crushed black peppercorns
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4 large sprigs fresh tarragon
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Salt to taste
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10 oz. (2-1/2 sticks) good-quality unsalted butter
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3 large egg yolks
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3 Tbs. water
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Salt and freshly ground pepper to taste
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